Romanian Moussaka | Musaca

 - 2 pounds of potatoes
 - 1 onion
 - 1 pound of ground beef
 - 1 can of diced tomatoes (14.5 oz)
 - Spices: salt, pepper, chili pepper, thyme
 - Cooking oil

 - Peel the potatoes, cut them into cubes, and boil them.  Remove, discard water, and let the potatoes drain in a colander.
 - Dice the onion, and broil it in a bit of cooking oil.  When it starts to turn yellow, add the ground beef and then spices (salt, pepper, chili pepper, and thyme), mix, and cook for about 4-10 minutes (until the beef is not red anymore).
 - Mash the potatoes, and add salt to taste.
 - Pick your favorite baking dish.  Preferably, it should be non-stick.  Ideally, if should also fit all the ingredients.  Gently coat the baking dish with a bit of oil of butter to further help remove the moussaka later on.
 - Split the mashed potatoes in three equal quantities.  Use the first third to form a uniform layer on the bottom of the baking dish.
 - Split the cooked ground beef composition in two halves, and use one to form a uniform layer on top of the potatoes in the backing dish.
 - Add half of the diced tomatoes in another uniform layer on top.
 - Add few more spices if necessary (remember that we did not add any salt nor spices to the potatoes or to the tomatoes).
 - Add another layer of mashed potatoes on top (though save the last third of them for the end).
 - Add another layer with the remaining ground beef.
 - Add another layer with the remaining diced tomatoes.
 - Add more spices, as needed.
 - Finally, add the last layer of potatoes.
 - For a nice color on top, top everything with thin slices of butter or shaved cheese.
 - Preheat the oven at 425F, and bake for 40 minutes.

 - Cut the serving slices vertically, and carefully remove each slice to preserve the layers.
 - Serve next to pickles, which also add some extra color to the presentation.
 - A cold beer goes perfectly wish this dish.