Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.

Roast for 35–40 minutes, flipping halfway through, until golden and crispy.

While potatoes roast, heat a skillet over medium heat. Cook ground beef with ½ cup red onion until browned. Drain excess fat if needed.

Add minced garlic and taco seasoning with the water called for on the packet. Simmer for 5 minutes until thickened.

Divide roasted potatoes into serving bowls. Top with hot seasoned beef and sprinkle immediately with shredded cheese.

Finish with corn, black beans, tomatoes, remaining red onion, avocado, sour cream, and cilantro. Serve with lime wedges if desired.