1 lb. ground beef
1/2 med. onion, chopped or 1/4 c. dried onion
1 can (10 3/4 oz.) cream of mushroom soup
Milk
Water
4 to 6 servings instant potatoes
1 c. grated cheddar cheese

In large electric skillet, brown beef and onion. Add soup. Fill empty soup can halfway with milk and rest of way with water. Pour over skillet contents, stirring until well mixed. Let simmer.

Make instant potatoes according to directions on box. With large spoon, put 1/2 to 3/4 cup of potatoes at a time on top of skillet contents, making rows of three or four until skillet is full. Sprinkle cheese over potatoes. Cover skillet and simmer until cheese is melted.