1. Heat oven to 425°F.

2. Slice peeled potatoes into ¼-inch thick slices and toss with avocado oil, paprika, salt, and garlic.

3. Place in a single layer on a baking tray lined with parchment paper. Cook in oven for 15 minutes, then flip them over and bake for 10 minutes or to desired crispness. Turn off heat and remove tray from oven.

4. Add the shredded cheese over the top of the fries and return tray to warm oven for a few minutes or until the cheese has melted. Remove from oven and set aside.

1. Combine yogurt, lime juice, and cilantro in a food processor or blender and pulse on a low speed until you have a smooth mixture.

1. In a medium-sized sauté pan, add a splash of your preferred cooking oil over medium heat.

2. Once pan is warm, add OZO Plant-Based Mexican Seasoned Ground, cumin, chili powder, and salt to taste, and cook for 5-7 minutes, breaking it up with a spatula as it cooks, until the ground has a nice golden brown coloration on all sides.

3. Once cooked through, remove from heat and set aside.

1. On a large plate, start with a base of cheesy fries. Pile on the cooked ground, add the salsa fresca and guacamole, then garnish with some sliced Jalapeño and a few cilantro leaves.

2. Drizzle your Crema on top and you are ready to dig in!