1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes.
3. Add the ground beef to the skillet, cooking until browned. Season with garlic powder, salt, and pepper. Drain excess fat.
4. In a bowl, combine the cream of mushroom soup, milk, and paprika. Stir until smooth.
5. Layer half of the sliced potatoes in the prepared baking dish. Top with half of the beef mixture, then half of the soup mixture, and a sprinkle of cheese.
6. Repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
7. Cover the dish with foil and bake for 45 minutes. Remove foil, and bake for an additional 15 minutes or until the potatoes are tender and the cheese is golden brown.
8. Let it rest for 10 minutes before serving, allowing the flavors to meld beautifully.

Cooking this dish reminds me of the patience and joy I learned in the kitchen with my family. There’s something magical about waiting for that perfect, bubbly, cheesy top layer to form.