Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Stir in the drained diced tomatoes, paprika, salt, black pepper, oregano, and thyme. Cook for an additional 2-3 minutes, then remove from heat.

In a large bowl, combine the sour cream and half of the shredded cheddar cheese. Mix well.

Layer half of the sliced potatoes in the bottom of the prepared baking dish. Spread half of the beef mixture over the potatoes, followed by half of the sour cream mixture. Repeat the layers with the remaining potatoes, beef, and sour cream mixture.

Top the final layer with the remaining shredded cheddar cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Let the dish cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.