Put the bacon on a large rimmed baking sheet or pan and heat in oven to 400°F. Cook until the bacon is chewy and going to crisp, approximately 15 minutes. Remove the bacon from the pan, and set aside. Leave a couple of tablespoons of bacon fat in the pan and return to the oven.
Season the OZO Plant-Based Ground with the salt and black pepper.
Heat thoroughly in a nonstick pan at medium-high heat, approximately 6-7 minutes until fully cooked, breaking it up with a spatula as it cooks.
Transfer the cooked meat to a plate and set aside.
Add the butter to pan with the bacon fat, then add the potatoes, onions, and red peppers, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return to the oven for approximately 20 minutes.
While the vegetables are baking, in a small bowl, whisk together the sour cream, lime juice and minced chipotles, to taste. Season with salt and pepper.
Remove the pan from the oven and turn everything over with a spatula. Return to the oven for another 20 minutes, or until the potatoes are beginning to crisp.
Turn them once more and cook for an additional 10 to 15 minutes. Add the cooked meat to the pan.
When the potatoes are well crisped, remove the pan from the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes.
Tip the contents into a mound on a warmed serving tray, then drizzle with chipotle sour cream, garnish with the scallions, and serve.