1. Preheat oven to 425°F.

2. Peel and cut potatoes into bite-sized chunks. For extra crispy potatoes, soak them in cold water for 20–30 minutes, then drain and pat dry.

3. Toss potatoes with oil, half the chili powder, and a pinch of salt.

4. Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, turning halfway through, until golden brown and tender.

5. While potatoes are roasting, heat a large skillet over medium-high heat.

6. Add the remaining chili powder, salt, garlic powder, and pepper. Stir for about 30 seconds until fragrant.

7. Add ground beef and cook until browned, breaking it apart as it cooks.

8. Stir in the corn and water. Simmer for 5 minutes until heated through and slightly thickened.

9. To assemble, divide roasted potatoes among bowls and top with the taco beef mixture.

10. Finish with cheddar cheese, guacamole, Pico de Gallo, sour cream, or your favorite taco toppings.

 Serve hot and enjoy!