Preheat your oven to 425°F (220°C) and wash the russet potatoes, dicing them into bite-sized cubes.

In a bowl, combine diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until fully coated.

Spread seasoned potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through until golden brown and crispy.

Heat a skillet over medium-high heat and cook ground beef or turkey for 5-7 minutes until browned. Drain excess fat.

Add diced red onion, chili powder, and cumin to the meat and continue cooking for 5 minutes.

Stir in black beans and corn, mixing thoroughly. Heat for another 3-4 minutes until warmed.

In bowls, layer roasted potatoes, followed by the meat, bean, and corn mixture, and top with shredded cheddar cheese.

Add toppings such as cherry tomatoes, avocado, and cilantro. Squeeze lime wedges on top before serving.