Preheat your oven to 425°F (220°C). Toss peeled and sliced russet potatoes with olive oil, onion powder, garlic powder, chili powder, cayenne pepper, salt, and black pepper. Spread on a baking sheet and bake for 45 minutes, flipping every 15 minutes.

Heat a skillet over medium heat. Add ground beef and chopped onion, cooking until browned about 8–10 minutes. Drain excess grease.

Stir in the taco seasoning and ¾ cup of water or beef broth into the meat mixture. Simmer for 5–7 minutes until thickened.

Melt butter in a saucepan, whisk in flour, then gradually add in the milk, stirring until thick. Fold in grated cheddar cheese until melted.

Assemble the bowls with crispy potatoes, taco meat, and cheese sauce. Finish with lime juice, diced tomato, cilantro, and reserved onion.