Cowboy Casserole

1 lb ground beef

1 lipton onion soup mix packet

1 can cream of mushroom soup

1/4 cup of milk

1/4 cup of sour cream

1 cup shredded cheese

30 oz shredded hashbrowns

1/2 lb bacon

Preheat oven to 400 degrees. Brown ground beef in a skillet until browned, add in peppers if desired. Once browned, drain the grease and cook until peppers are done. Remove from skillet and add in bacon, chopped into small pieces. Once bacon is done, add back in your ground beef and combine the lipton onion, cream of mushroom soup, milk, sour cream, and 1/2 cup of cheese. Stir until well combined. If skillet is large enough, you can do this all in one pan. However, if not, transfer to a 9x13 baking dish. Pour hashbrowns on top of meat mixture and top with remaining cheese. Bake for 30 minutes. Enjoy!