Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 lbs russet potatoes, peeled and sliced into 1/8 inch rounds
  • 200g shredded sharp cheddar cheese
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup whole milk

Instructions:

  1. In a 12-inch skillet over medium-high heat, brown the ground beef with the diced onions. Cook until the beef is crumbled and the onions are translucent. Stir in the garlic and paprika during the last 60 seconds. Drain any excess fat.
  2. Lightly grease a 9x13 inch baking dish. Arrange half of the sliced potatoes in an overlapping pattern on the bottom. Spread the cooked beef mixture evenly over the potato layer.
  3. In a small bowl, whisk the condensed soup and milk together until smooth. Pour the mixture over the potato and beef layers.
  4. Layer the remaining potatoes over the beef, followed by the rest of the soup mixture and then sprinkle with the cheddar cheese.
  5. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes until the potatoes are tender and the cheese is golden and bubbling.