7 c. thinly sliced potatoes
1 lb. lean 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. chopped onion
1 tsp. sugar
1/2 tsp. dried oregano, crushed
1 (3 1/2 oz.) pkg. sliced pepperoni (or any of your favorite pizza toppings)
1-2 c. shredded Mozzarella cheese

Place the sliced potatoes in a greased 9"x13" pan; set aside. In a large skillet, cook ground beef until brown. Drain off fat. Meanwhile, combine cheese soup and milk in a small saucepan. Cook and stir over medium heat until heated through.

In a mixing bowl stir together tomato soup, onion, sugar and oregano. Sprinkle ground beef over potatoes. Pour cheese mixture over all. Top with tomato soup mixture and sliced pepperoni. Cover and bake in a 375 degree oven for 1 1/4 to 1 1/2 hours, or until potatoes are tender. Top with Mozzarella cheese and melt. Let stand 5 minutes before serving.

Serves 8 to 10.

NOTE: I use cheddar cheese soup instead of nacho cheese soup and like it just as well.