Preheat your oven to 425°F (220°C) and prepare your baking sheet by lining it with parchment paper.

Peel and dice the russet potatoes into bite-sized cubes and toss them in a bowl with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

Spread the seasoned potatoes in an even layer on the baking sheet and roast them for 25–30 minutes, flipping halfway through.

While potatoes are roasting, heat a skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks for 5–7 minutes.

Once the meat is browned, add taco seasoning and 1/4 cup of water, stirring and simmering for 2–3 minutes until thickened.

Warm the black beans and corn in a small pot over low heat, stirring occasionally for about 5 minutes.

Once the potatoes are crispy, layer them in serving bowls and top with the seasoned ground beef.

Add the warmed black beans and corn over the beef, then sprinkle with cheddar cheese to allow it to melt slightly.

Garnish with sour cream, cilantro, tomatoes, green onions, and jalapeños if desired, then serve with lime wedges.