Cheesy Beef and Potato Casserole with Bacon and Jalapeño

Preheat Oven and Prepare Ingredients

1. Preheat your oven to 350°F (175°C).
2. Peel the potatoes and slice them thinly. Set aside.
3. Chop the onion and jalapeño finely.

Brown the Beef

1. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel to drain.
2. In the same skillet, using the bacon grease, add the ground beef and chopped onion. Cook over medium heat until the beef is thoroughly browned and the onion is translucent.
3. Drain any excess grease from the skillet.
4. Crumble the cooked bacon and add it back to the skillet along with the chopped jalapeño. Cook for an additional 2 minutes.
5. Season the beef mixture with Favor crystals everything seasoning, salt, and pepper. Stir well to combine.

Prepare the Casserole Layering

1. In a small bowl, whisk together the condensed cream of chicken soup and milk until smooth.
2. Grease a 9×13 inch baking dish.
3. Begin layering by placing a layer of sliced potatoes at the bottom of the dish.
4. Add half of the beef and onion mixture over the potatoes.
5. Pour half of the soup and milk mixture over the beef layer.
6. Sprinkle 1 cup of shredded cheddar cheese over the top.
7. Repeat the layering with the remaining potatoes, beef mixture, soup mixture, and top with the remaining cup of cheddar cheese.

Bake the Casserole

1. Cover the baking dish with aluminum foil and place it in the preheated oven.
2. Bake covered for 1 hour.
3. After 1 hour, remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top layer is golden and bubbly.

Garnish and Serve

1. Remove the casserole from the oven and allow it to rest for about 5 minutes before serving.
2. This allows the layers to set slightly, making it easier to serve.