Even the fussiest eaters end up loving this tempting meal.

Servings: 4

1 pound ground beef
4 medium potatoes, thinly sliced
2 bell peppers, chopped
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese

Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Layer the sliced potatoes in the bottom of a 9x13-inch baking dish.

Spread the cooked ground beef evenly over the potatoes.

Scatter the chopped bell peppers on top of the beef.

In a small bowl, mix the cream of mushroom soup with 1/2 cup of water, then pour this mixture over the casserole.

Cover the dish with foil and bake for 45 minutes.

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.