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

2. In a large bowl, toss diced potatoes with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

3. Spread potatoes in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.

4. While potatoes roast, heat a large skillet over medium-high heat and sauté diced onion for 3–4 minutes until softened.

5. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.

6. Stir in minced garlic and cook for 30 seconds until fragrant.

7. Add taco seasoning and water or broth, stirring well to combine.

8. Simmer for 5–7 minutes until sauce thickens and flavors meld together.

9. Remove potatoes from oven and let cool slightly.

10. To assemble, divide roasted potatoes into bowls, top with taco meat, and sprinkle shredded cheese over the hot meat.

11. Add sour cream, salsa, avocado, lettuce, and any additional toppings.

12. Serve immediately and enjoy.