Cheesy beef and potato casserole

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Add the ground beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.

Stir in the diced bell peppers, salt, pepper, and paprika, cooking for an additional 5 minutes until the peppers begin to soften.

In a large mixing bowl, combine the diced potatoes, cooked beef mixture, cream of mushroom soup, and milk. Mix until well combined.

Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.

Top the casserole with the shredded cheddar cheese, ensuring an even layer.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.

Allow the casserole to cool for a few minutes before serving.

For a bit of a kick, add a teaspoon of crushed red pepper flakes or a diced jalapeño to the beef mixture. You can also substitute the ground beef with ground turkey or chicken for a lighter version. If you prefer a different cheese, try Monterey Jack or a spicy pepper jack for added flavor. For a vegetarian option, omit the beef and add more vegetables like zucchini or mushrooms.