In a frying pan, cook the ground meat until browned, add chopped onions and spices, sauté until onions are translucent.
4
In a large mixing bowl, combine the mushroom soup and sour cream.
5
In a baking dish, layer half of the potatoes, then half of the ground meat mixture, followed by half of the soup mixture. Repeat the layers with the remaining potatoes, meat, and soup.
6
Cover with aluminum foil and bake for 45 minutes, then remove foil and bake for another 15 minutes until potatoes are tender and the top is golden.