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Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin, and cayenne.
In the prepared baking dish, layer half of the potatoes to cover the bottom of the pan (overlapping some is fine). Season the potatoes with a little bit of salt and pepper. Top with half of the beef mixture, half of the beans, and half of the bacon. Pour one can of soup over top. Repeat the layers once more, starting with the potatoes (seasoned with salt and pepper), then beef, beans, bacon, and soup.
Cover the dish with foil and bake for 1 hour. Remove the foil, sprinkle the cheese and buttered Corn Flakes on top, and return the dish to the oven, uncovered, for about 10 to 15 more minutes, or until the filling is hot, the cheese melts, and the potatoes are tender. Garnish with fresh parsley just before serving.