Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced Yukon gold potatoes and cook for about 5-7 minutes, stirring occasionally until golden brown and slightly crispy. Remove the potatoes from the skillet and set aside.

In the same skillet, add the ground beef over medium-high heat. Use a wooden spoon to break it apart as it cooks for about 5-6 minutes until nicely browned. Drain excess fat.

With the beef still in the skillet, add one diced onion and 2 minced garlic cloves. Cook for about 2-3 minutes until the onion is translucent and fragrant.

Stir in 1 tablespoon of taco seasoning and 0.5 cup of beef broth. Let simmer for 3-4 minutes.

Return the sautéed potatoes to the skillet and gently fold in 1 cup of corn kernels and 1 can of drained black beans. Heat through for another 2-3 minutes.

Taste and adjust seasoning with salt and pepper. Spoon the beef-and-potato mixture into serving bowls.

Top each bowl with shredded cheddar cheese, a dollop of sour cream, slices of avocado, and other toppings if desired.

Serve with lime wedges and tortilla chips on the side.