Preheat your oven to 425°F (220°C). Wash and dice russet potatoes into bite-sized cubes.

Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until well coated.

Spread potatoes in a single layer on a baking sheet.

Roast potatoes for 25–30 minutes, tossing halfway through.

In a skillet, cook ground beef or turkey over medium-high heat until browned, about 5–7 minutes.

Stir in chili powder, cumin, and diced red onion; cook for an additional 5 minutes.

Add black beans and corn; heat through for 3–4 minutes.

In serving bowls, layer crispy potatoes, followed by meat mixture.

Top with cheddar cheese, cherry tomatoes, avocado, and cilantro.

Serve with lime wedges and a dollop of sour cream.