In a large, heavy-bottomed skillet, brown and crumble 2 pounds lean ground beef and season with salt and pepper, to taste. Drain excess grease and set aside.

In a medium bowl, add 2 (10.5 ounce) cans cream of mushroom soup, 1 cup beef broth, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and a pinch of salt and pepper. Whisk to combine well. Set aside.

Spray the inside of a 5-6 quart crockpot with non-stick spray.

Add half of the sliced potatoes in a layer on the bottom of the crockpot.

Then add half of the browned beef.

Next add half of the soup mixture and then half of the shredded cheese.

Repeat this process and end with the remaining shredded cheese on top.

Cover with the lid. Cook for 3-4 hours on high or until the potatoes are tender.

When finished cooking, allow it to sit and cool briefly (uncovered) before serving. Serve with your favorite veggies or salad.