Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large skillet over medium heat, brown the ground beef and diced onion. Drain excess fat, then add minced garlic, salt, pepper, and paprika, cooking for 2-3 minutes until fragrant.

In a mixing bowl, blend cream of mushroom soup with milk until smooth.

Layer half of the potatoes at the bottom of the baking dish, then half of the beef mixture, followed by half of the sauce and a cup of cheese. Repeat the layers, finishing with potatoes and remaining sauce and cheese.

Cover the dish tightly with aluminum foil and bake for 60 minutes until potatoes are fork-tender.

Remove the foil and bake for an additional 15-20 minutes until the cheese is melted and golden.

Let it rest for 5 minutes before serving.