Preheat your oven to 350°F (175°C).

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

Layer the sliced potatoes in the bottom of a 9×13 inch baking dish.

Spread the cooked ground beef evenly over the potatoes.

Pour the condensed cream of mushroom soup over the beef and potatoes, spreading it out evenly.

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

Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a bit of spice, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the ground beef as it cooks. If you have picky eaters, consider swapping the cream of mushroom soup for cream of chicken or cheddar cheese soup. You can also add a layer of vegetables, such as peas or green beans, between the beef and potatoes for added nutrition. For a crispy topping, try adding some crushed crackers or breadcrumbs mixed with melted butter on top of the cheese.