Preheat the oven to 425°F (220°C). Wash and dice russet potatoes into bite-sized chunks. Spread on a baking sheet, drizzle with olive oil and seasonings, and toss to coat.

Roast the diced potatoes for 25-30 minutes, turning halfway through, until golden brown and crispy.

In a large skillet over medium-high heat, brown the ground meat for about 5-7 minutes, draining excess fat.

Add chili powder, cumin, and chopped red onion to the meat, stirring and cooking for another 5 minutes.

Incorporate black beans and corn, mixing thoroughly to heat through for 3-4 minutes.

Layer crispy roasted potatoes in bowls, topping with the meat mixture.

Add toppings: shredded cheese, cherry tomatoes, avocado, and cilantro.

Serve immediately with lime wedges and sour cream.