Preheat and Prepare. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.

Roast the Potatoes (The “Anti-Soggy” Secret). In a large bowl, toss the diced potatoes with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them out in a single layer on a baking sheet — avoid overcrowding to prevent steaming. Roast in the preheated oven for 20–25 minutes, or until the potatoes are golden brown, crisp on the edges, and fork-tender. This crucial step removes excess moisture and locks in their perfect texture.

Cook the Beef and Aromatics. While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain any excess fat. Add the chopped onion and sauté for 5–7 minutes, until softened. Stir in the minced garlic, remaining ½ teaspoon salt, ¼ teaspoon pepper, and paprika. Cook for one more minute, just until fragrant.

Assemble the Bake. Transfer the roasted potatoes to your greased baking dish. Evenly spread the cooked beef mixture over the top, ensuring an even layer for balanced flavor in every bite.

Add the Cheesy Topping. Sprinkle the cheddar cheese and Monterey Jack (or mozzarella) evenly across the beef layer. This blend ensures a perfect combination of tangy, melty, and creamy cheese textures.

Final Bake. Bake in the oven for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Rest and Garnish. Remove from the oven and let the dish rest for 5–10 minutes to set the layers. Garnish with fresh parsley for color and freshness, then serve warm.