Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced potatoes, stirring for about 5–7 minutes until golden brown and tender. Remove and set aside.

In the same skillet, add the ground beef and cook until browned, about 5-7 minutes, breaking it up as needed.

Add diced onion and minced garlic to the beef, stirring for 2–3 minutes until the onion softens.

Sprinkle in taco seasoning, pour in beef broth, and stir to combine. Simmer for 3–4 minutes until thickened.

Return the cooked potatoes to the skillet, add corn and black beans, and cook for another 2–3 minutes.

Taste and adjust seasoning with salt and pepper as desired.

Divide the mixture among bowls and top with cheese, sour cream, salsa, avocado, and cilantro.

Serve warm with lime wedges and optional tortilla chips on the side.