Preheat your oven to 425°F (220°C). Dice the potatoes evenly and place them in a mixing bowl. Drizzle with olive oil, then sprinkle paprika, garlic powder, onion powder, chili powder, and cumin. Toss until coated. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway.

In a large skillet, heat over medium-high heat. Add ground beef and onion, cooking until browned (5-7 minutes). Add minced garlic and sauté for 1 minute until fragrant. Stir in taco seasoning, salsa, and water; bring to a simmer and cook for 3-5 minutes until slightly thickened.

In serving bowls, start with a layer of crispy potatoes as the base. Top with the cooked taco beef mixture.

Customize your bowl with toppings like cheese, lettuce, tomatoes, corn, and avocado. Add fresh cilantro and lime juice on top.

Serve immediately, allowing everyone to personalize their bowls with extra toppings.