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Old Fashioned Ranch Meat and Potatoes Casserole

Most everyone enjoys potatoes, meat, and cheese. Here is an easy to make casserole that melds these wonderful ingredients so well.  You can freeze the leftover for quick dinners. It is also great to take to potlucks.  

2 pounds of lean ground beef, turkey, or pork
1 medium onion, diced
1 small bell pepper, diced
2 garlic toes/buds,diced
1 package of dry Ranch dressing mix
4-5 medium potatoes, peeled and sliced thinly
2 cans of cream of mushroom soup or cream of chicken if using ground turkey
1 cup of chicken broth
1/2 cup heavy cream or evaporated milk
1 Tablespoon paprika 
1/2 teaspoon pepper
2-3 cups of shredded cheddar or Colby Jack cheese
1/2 Tablespoon butter

Preheat oven to 350 degrees.   Grease with butter a 9x13 baking pan.  
In a large skillet brown meat with onion, bell pepper and garlic for 5-8 meats until meat is no longer pink and onions are translucent.  If you need to drain the meat, do so now and return to skillet.  Sprinkle in dressing mix and let cook 1-2 more minutes. 
 In a mixing bowl, whisk together soup, heavy cream, chicken broth, paprika and pepper.
You will be making 3 layers, so use ingredients according. Place a layer of one third of the  potatoes on the bottom of the baking pan, top with 1/3 of the soup mixture, top with 1/3 of meat, and 1/3 of the cheese.  Repeat layers ending with cheese.  
Cover with foil and bakes for 45 minutes.  Remove from oven and check to make sure the potatoes are fully cooked.  If not, continue to cook, checking every 15 minutes.  When potatoes are cooked, remove foil and return to over to brown/crisp cheese on the top.  Let casserole set for 10 minutes prior to serving.

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