Scalloped Potato and Ground Beef Casserole

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander. Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside. For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; add potatoes, mix well to combine. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer half the potato/ soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture, then remaining potatoes/soup. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills. Bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes). Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.