Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13 inch pan with cooking spray.

In a large skillet, cook the ground beef, diced onions, and minced garlic until the beef is no longer pink. Drain well and season with salt and black pepper.

Place a layer of thinly sliced potatoes over the bottom of the prepared pan.

Add half of the cooked beef mixture on top of the potatoes.

In a separate bowl, combine the cream of mushroom soup and cream of chicken soup. Whisk in the evaporated milk and the regular milk.

Pour half of the soup mixture over the beef layer and sprinkle with half of the shredded cheese.

Repeat the layers with the remaining ingredients: potatoes, beef, soup mixture, and cheese.

Cover the pan with a piece of tinfoil, ensuring it is tented to avoid touching the cheese.

Bake in the oven for 1 hour.

Remove the tinfoil and continue baking for an additional 30 minutes.

Once done, take the casserole out of the oven and let it stand for 10 minutes on a wire rack before slicing.