Preheat your oven to 375°F (190°C).

Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the diced onion and cook for 2-3 minutes until softened.

Add the minced garlic, cooking for an additional minute until fragrant.

Incorporate the ground beef into the skillet. Season with salt, pepper, oregano, and paprika. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in the bell peppers, green beans, and corn. Cook for another 3-4 minutes until the vegetables are just tender.

Pour in the beef broth, stirring everything together. Bring to a gentle simmer and let cook for about 3 minutes to meld the flavors.

Prepare a baking dish by lightly greasing it with olive oil. Layer the diced potatoes on the bottom of the dish.

Spoon the beef and vegetable mixture evenly over the potatoes, ensuring it is well distributed.

Sprinkle your cheese over the top of the casserole, covering it generously.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.