Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9 × 13-inch baking dish or a deep aluminum baking pan.
Brown the Beef: In a large skillet over medium-high heat, brown the ground beef with the diced onion and garlic until the meat is fully cooked. Drain excess grease.
Season & Mix: Stir in the chili powder, cumin, salt, pepper, diced tomatoes, and pinto beans. Let it simmer for 3 minutes.
Combine: Add the cubed potatoes into the beef mixture and toss until evenly coated.
Bake: Transfer the mix into your prepared baking dish. Cover with aluminum foil and bake for 35 minutes, or until the potatoes are fork-tender.
Cheese Layer: Remove the foil, smother the top evenly with shredded cheddar cheese, and bake uncovered for another 10 minutes until the cheese is melted, bubbly, and slightly golden.
Serve: Garnish with fresh parsley, let it cool for 5 minutes, and serve hot!
