Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large rimmed baking sheet with parchment paper.

In a large bowl, toss the cubed potatoes with olive oil, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 0.5 tablespoon chili powder.

Spread potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping once, until golden and crispy.

While potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground beef.

Cook the beef until browned and no pink remains, then drain any excess fat from the pan.

Add the remaining chili powder, cumin, garlic powder, onion powder, salt, and pepper to the beef, stirring to coat.

Stir in the black beans and corn, cooking for an additional 3 to 5 minutes until the mixture is thoroughly heated.

Divide the roasted potatoes into four meal prep containers or bowls and top with the beef and bean mixture.

Finish each bowl with shredded cheddar cheese, a dollop of Greek yogurt, fresh cilantro, and a lime wedge.