In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften and brown. Remove the potatoes from the skillet and set aside.

In the same skillet, add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Add the diced onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion is translucent.

Stir in the taco seasoning, beef broth, corn, black beans, and diced tomatoes. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

While the beef mixture is simmering, add the cooked potatoes back into the skillet and stir to combine. Cook for an additional 2-3 minutes to heat everything through.

Serve the taco bowl warm, topped with shredded cheddar cheese, avocado slices, and fresh cilantro. Squeeze lime juice over the top for added flavor.