Preheat your oven to 375°F (190°C). Lightly grease or spray a 9x13-inch casserole dish and set aside.

Brown the ground beef in a large skillet over medium heat. Season it with salt and pepper while cooking. Once fully cooked, drain any excess grease and set the beef aside.

In a mixing bowl, combine the condensed cheddar cheese soup, sour cream, milk, garlic powder, onion powder, and additional salt and pepper to taste. Stir until well mixed.

Arrange half of the potato slices in an even layer on the bottom of the prepared casserole dish.

Spread half of the cooked ground beef over the potatoes. Pour half of the cheese soup mixture evenly over the beef, followed by half of the shredded cheddar and mozzarella cheese.

Repeat the layering process with the remaining potatoes, ground beef, cheese soup mixture, and the rest of the shredded cheeses.

Cover the casserole tightly with foil and bake for 1 hour. Then remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Allow the casserole to rest for about 5-10 minutes before serving. Enjoy!