In a large skillet over medium heat, brown the ground beef or shaved steak for about 5-7 minutes, stirring until fully cooked and no longer pink. Drain any excess fat.

Add the diced onion and bell pepper to the skillet with the meat, sautéing for 2-3 minutes until the vegetables are softened.

In a separate bowl, combine the cheddar cheese soup, milk, garlic powder, onion powder, salt, and pepper. Whisk until smooth.

Begin assembling your casserole in the crockpot. Start with half of the diced potatoes, then layer half the meat and vegetable mixture, followed by half of the shredded cheese. Pour half of the cheese sauce over the top. Repeat with remaining ingredients.

Cover the crockpot and cook on low for 5-6 hours until the potatoes are tender.