2 pounds ground beef
4 potatoes, sliced thin
1 onion, medium dice
3 peppers, medium dice
1 clove garlic, minced
2 cups shredded cheese
2 cans cream of mushroom soup
1 can evaporated milk
½ cup milk salt and pepper to taste
Pre-heat oven to 350℉
In a large skillet, cook the ground beef with the onions, peppers, and garlic, season with salt and pepper
While the beef is cooking, mix the soup with the evaporated milk and set aside
Grease a large casserole dish and place ½ the potatoes in the bottom, ½ the meat mixture, and then top with ½ the cheese. Repeat to make two layers.
Carefully pour the soup mixture over the casserole, cover with lid, and bake for 45 minutes or until center is bubbly and the potatoes are cooked.
Let sit for 10 minutes before serving