Slice both sweet potatoes thinly (about ⅛ inch thick).
Soak slices in cold water for 10 minutes to remove starch.
Drain and pat completely dry before seasoning.
Toss slices with oil, paprika, garlic powder, and salt.
Preheat air fryer to 380°F (190°C).
Air fry in 2 batches, 7–8 minutes each, shaking halfway through.
Remove and let cool — they’ll crisp up more as they rest.
Heat a skillet over medium heat.
Add ground beef and cook until browned, breaking it apart as it cooks.
Drain excess fat if needed.
Stir in taco seasoning and 1–2 tbsp water; simmer 2–3 minutes.
4.On a large microwave-safe plate, layer your sweet potato chips (homemade or store-bought).
Spoon taco beef evenly on top.
Sprinkle shredded cheese and drizzle warm queso.
Microwave for 45–60 seconds, or until the cheese and queso are melted and bubbly.
Top with tomatoes or salsa, onions, pickled jalapeños, avocado, Greek yogurt, and cilantro.
Finish with a squeeze of lime or a drizzle of sugar-free hot sauce.