In a skillet, heat a drizzle of olive oil over medium heat. Add the lean ground beef and cook until browned, about 5-7 minutes. Sprinkle in Creole seasoning, cumin, onion powder, garlic powder, and crushed red pepper, and stir until the beef is thoroughly coated, about another 3-4 minutes.

Preheat your oven to 425°F (220°C). Dice the Yukon Gold potatoes into bite-sized pieces. Toss with olive oil, salt, oregano, garlic powder, and paprika. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway.

In a mixing bowl, combine diced tomatoes, jalapeño, red onion, lime juice, and cilantro. Season with salt and pepper to taste, and let it sit while finishing the cooking.

In a small bowl, mix mayonnaise, sriracha, and lemon juice until creamy. Adjust the sriracha based on your heat preference. Set aside in the fridge.

In meal prep containers, layer crispy potatoes, seasoned taco meat, fresh pico de gallo, and drizzle with sriracha mayo.