In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of diced potatoes and sauté for 5–7 minutes, stirring occasionally, until they are golden and tender.

Using the same skillet, increase the heat to medium-high and add 1 pound of ground beef. Cook the beef, breaking it apart with a spatula, for about 5-6 minutes until fully browned and no pink remains.

Add 1 finely chopped onion and 3 minced garlic cloves to the browned beef in the skillet. Sauté together for 2–3 minutes until the onion becomes translucent and fragrant.

Sprinkle in 2 tablespoons of taco seasoning and pour in ½ cup of beef broth. Stir well to combine all ingredients and let simmer for 3–4 minutes.

Fold the previously cooked potatoes, 1 cup of corn kernels, and 1 can of drained black beans into the beef mixture. Stir for another 2–3 minutes until heated through.

As the mixture simmers, taste and adjust the seasoning as needed with salt and pepper.

Divide the beef, potato, corn, and bean mixture among serving bowls. Top each bowl with shredded cheddar cheese, sour cream, salsa, diced avocado, and fresh cilantro.

Serve with lime wedges on the side and a handful of tortilla chips.