5 to 7 potatoes, thinly sliced (about 3 lbs.)
1 lb. ground beef
1 (11 oz.) can condensed nacho cheese soup
1 c. milk
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. onion
1 tsp. sugar
1/8 tsp. dried oregano, crushed
1 (3 1/2 oz.) pkg. pepperoni, sliced
1 to 2 c. Mozzarella cheese, shredded

Place sliced potatoes in a greased 9 x 13 inch pan; set aside. In large skillet, cook ground beef until brown and drain. Meanwhile, combine cheese soup and mix in small saucepan. Cook and stir over medium heat until heated thoroughly. In mixing bowl, stir together tomato soup, onion, sugar and oregano. Sprinkle ground beef over potatoes then pour on the cheese mixture. Top with tomato soup mixture and sliced pepperoni. Cover and bake 375 degrees for 1 hour. Put cheese on and bake another 15 to 30 minutes.