Instructions:
Preheat oven: Preheat your oven to 375°F (190°C).
Sauté aromatics: In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic and sauté until the onion becomes translucent.
Brown the beef: Add the ground beef to the skillet and cook until browned and fully cooked. Drain any excess fat.
Add peppers and seasoning: Stir in the diced bell peppers, salt, pepper, and paprika.
Cook for an additional 5 minutes, or until the peppers begin to soften.
Combine ingredients: In a large mixing bowl, combine the diced potatoes, cooked beef mixture, cream of mushroom soup, and milk. Mix until well combined.
Transfer to baking dish: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
Add cheese topping: Top the casserole with the shredded cheddar cheese, ensuring an even layer.
Bake (covered): Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Bake (uncovered): Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Cool and serve: Allow the casserole to cool for a few minutes before serving.
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