Preheat your oven to 425°F (220°C). Dice the potatoes into bite-sized cubes and place them in a large bowl. Drizzle with olive oil and sprinkle paprika, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.

Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway through, until they are golden brown and crispy.

While the potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.

Stir in chili powder, cumin, smoked paprika, onion powder, garlic powder, and salt. Pour in the tomato sauce and let the mixture simmer for about 5 minutes until thick and flavorful.

While everything cooks, slice the avocado, dice the onion, chop the cilantro, and prepare the rest of the toppings.

Start with a generous scoop of roasted potatoes at the bottom of each bowl. Add the taco meat on top, then layer with cheese, tomatoes, corn, avocado slices, onion, and cilantro.

Drizzle sour cream and salsa over the bowl. Squeeze fresh lime juice on top for brightness.

Serve immediately while the potatoes are warm and crispy.