Preheat your oven to 400 degrees Fahrenheit. Toss the diced potatoes in a bowl with olive oil, a sprinkle of taco seasoning, and a pinch of salt. Spread them on a baking sheet in a single layer. Roast for 25 to 30 minutes until they are golden brown and crispy.

While the potatoes are roasting, heat a large skillet over medium heat. Add the ground beef and onions. Cook until the meat is no longer pink, breaking it apart with a wooden spoon. Drain any excess fat.

Stir in the cumin, chili powder, and paprika. Add the black beans and corn to the skillet. Cook for another 5 minutes, allowing the flavors to marry. If the mixture looks a bit dry, add a splash of water or beef broth to keep it succulent.

Once the potatoes are tender and crisp, divide them into deep bowls.

Spoon the meat and bean mixture over the potatoes.

Top each bowl with shredded cheese while it is still hot so it melts into a golden blanket. Finish with shredded lettuce, diced tomatoes, guacamole, sour cream, and fresh jalapeños for those who crave a bit of heat.