Preheat the oven to 400°F and lightly spray a medium baking dish with olive oil.

Heat a large skillet over medium high heat and spray lightly with olive oil.

Add the ground beef and cook, breaking it into small crumbles, until no longer pink and the juices run clear.

Season the beef with salt, black pepper, garlic powder, onion powder, and cayenne pepper, then stir until evenly coated.

Drain the cooked beef very well to remove excess fat, then let it sit for 1 to 2 minutes so it is hot but no longer bubbling.

Return the drained beef to the skillet or place it in a large mixing bowl.

Add the softened cream cheese and heavy cream to the warm beef and stir until the cream cheese fully melts and forms a thick, creamy sauce with no white streaks.

Fold in about 3/4 cup of the shredded cheddar cheese, reserving the remaining 1/4 cup for topping, and mix until evenly distributed.

Transfer the beef mixture to the prepared baking dish and spread it into an even layer, pressing gently into the corners.

Sprinkle the remaining shredded cheddar evenly over the top of the casserole.

Bake for about 10 minutes, until the cheese is melted and the edges look slightly browned.

For a deeper golden, bubbly top, switch the oven to broil for 2 to 3 minutes, watching closely so the cheese does not burn.

Remove the casserole from the oven and let it rest for 5 minutes so it can set and slice cleanly.

Sprinkle the chopped fresh parsley over the top just before serving and serve warm.