Directions
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Preheat your oven to 375°F (190°C).
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In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
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Layer the sliced potatoes in the bottom of a 9×13-inch baking dish.
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Spread the cooked ground beef evenly over the potatoes.
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Scatter the chopped bell peppers on top of the beef.
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In a small bowl, mix the cream of mushroom soup with 1/2 cup of water, then pour this mixture over the casserole.
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Cover the dish with foil and bake for 45 minutes.
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Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
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Allow the casserole to cool for a few minutes before serving.
Variations & Tips
For a bit of spice, consider adding a teaspoon of chili powder or a diced jalapeño to the ground beef while cooking. If you prefer a different cheese, Monterey Jack or mozzarella can be great substitutes for cheddar. For a lighter version, use ground turkey instead of beef and replace the cream of mushroom soup with a low-fat version. You can also add other vegetables like zucchini or mushrooms to increase the nutritional value and flavor.
