Heat the oven to 375F.

Heat a large heavy-bottom pot with a lid, such as a Dutch oven, over medium high heat. Add 1 teaspoon oil, beef, and ½ teaspoon salt, breaking the meat apart with a spoon. Cook 5-8 minutes until browned and cooked through.

Remove the meat and set aside. To the same pan (no need to wash it first) add 1 teaspoon olive oil, the potatoes, and ½ teaspoon salt. Turn the heat down to medium, cover, and cook until the potatoes are just tender but not falling apart, about 10 minutes, stirring frequently and adding a splash of water if the potatoes start sticking.

Add the meat back to the pan and sprinkle with the garlic powder and chili powder. Cook until the spices are fragrant, about 1 minute, stirring frequently.

Turn off the heat and add the tomato sauce, Worcestershire sauce, mustard, and ½ cup cheese, stirring until well combined.

Prepare a 9×16 ceramic baking dish with olive oil cooking spray. Carefully transfer the meat potato mixture to the baking dish, smoothing into an even layer. Sprinkle with the remaining ½ cup cheese.

Cover with foil and bake for 15 minutes, then uncover and bake an additional 5-10 minutes until the cheese is browned and bubbling.