1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until no longer pink. Drain any excess fat.
3. Add the diced onion and green bell pepper to the skillet, sautéing until they are tender.
4. Stir in the diced potatoes, cooking for another 5 minutes.
5. In a separate bowl, combine the cream of mushroom soup and milk. Pour this mixture over the beef and vegetable mixture, stirring well to combine.
6. Season with salt, black pepper, and paprika. Mix everything together thoroughly.
7. Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
8. Sprinkle the shredded cheddar cheese over the top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and the potatoes are tender.
11. Let the dish rest for a few minutes before serving. Enjoy!
Variations & Tips
For picky eaters, you can swap out the green bell pepper for diced carrots or peas, as they have a milder flavor. If you’re looking for a bit of a twist, try using ground turkey or chicken instead of beef. You can also add a can of drained corn or green beans for extra veggies. For those who like a bit of spice, consider mixing in some diced jalapeños or a dash of hot sauce. Finally, if you’re on a gluten-free diet, make sure to use a gluten-free condensed soup.
