Preheat the oven: Preheat your oven to 375°F (190°C).

Cook the ground beef: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula until it’s browned and fully cooked. Drain any excess fat.

Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the ground beef. Sauté for about 3-4 minutes until the vegetables become tender. Season with salt, pepper, garlic powder, and paprika.

Prepare the casserole layers: In a greased 9×13-inch baking dish, start layering the ingredients:

First, place a layer of thinly sliced potatoes at the bottom of the dish.

Then, spread half of the cooked ground beef mixture over the potatoes.

Pour half of the tomato soup (or diced tomatoes) over the beef mixture.

Repeat the layers:

Layer the remaining sliced potatoes, followed by the rest of the ground beef mixture.

Top with the remaining tomato soup (or diced tomatoes) and sprinkle with shredded cheddar cheese.

Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly, and the potatoes are tender when pierced with a fork.

Serve: Once baked, remove from the oven and let it cool for a few minutes before serving.