Cheesy Beef and Potato Casserole

• • • 1 pound ground beef
    • 1 medium onion, finely diced
    • 3 cloves fresh garlic, minced
    • 4 pounds potatoes, washed
    • Salt and black pepper
    • 2 cups shredded cheddar cheese
    • 1 (10.75 oz) can condensed cheddar cheese soup
    • 1 (12 oz) can evaporated milk
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper

• • • Preheat oven to 350°F. Spray a 9X13 baking dish with nonstick spray.
    • In a large skillet over medium-high heat, cook ground beef and diced onions until beef is fully cooked, about 8-10 minutes. Add minced garlic and cook an additional 2 minutes. Drain meat mixture to remove grease.
    • Peel and thinly slice potatoes (less than ¼” slices).
    • Layer ¼ of the potato slices in the bottom of the sprayed baking dish. Season with salt and pepper. Add ¼ of beef/onion mixture evenly over the potatoes. Sprinkle with ½ cup shredded cheese.
    • Repeat potato, beef/onion, and cheese layers two times. On the last layer, use only the potatoes and beef/onion mixture. Set aside the remaining ½ cup of shredded cheese.
    • In a medium bowl, combine cheese soup, evaporated milk, salt, pepper, and cayenne. Whisk until smooth.
    • Pour soup mixture evenly over casserole.
    • Cover baking dish tightly with aluminum foil. Bake in preheated oven for 1 hour.
    • Remove foil, sprinkle with reserved ½ cup of shredded cheese, and continue baking for 15-20 more minutes or until potatoes are tender and casserole is bubbly and lightly browned.
    • Serve with seasoned green beans.