Layer sliced potatoes over ground beef, plus 2 ingredients, into slow cooker for a family dinner that I crave this week after week

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a bit of butter so the potatoes don’t stick.

Spread the raw ground beef evenly over the bottom of the slow cooker, breaking it up gently with your fingers into an even layer. Sprinkle with the salt and pepper.

Scatter the sliced onion evenly over the ground beef so it forms a light blanket from edge to edge.

In a bowl or large measuring cup, stir the condensed tomato soup with the water (if using) until fairly smooth. This keeps the soup from clumping as it cooks.

Layer the sliced potatoes over the beef and onions in the slow cooker, overlapping them slightly like shingles on a roof. Keep layering until all the potatoes are used, making sure the beef is completely covered.

Pour the tomato soup mixture slowly and evenly over the top of the potatoes, letting it seep down between the slices. Use the back of a spoon to gently spread it so most of the potatoes are coated.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 1/2 to 4 hours, until the potatoes are tender when pierced with a fork and the beef is cooked through.

Once cooked, taste a bit of the sauce and adjust seasoning with a little more salt and pepper if needed. Gently scoop down through the layers to serve, making sure each portion gets some of the beef, potatoes, onions, and tomato gravy.