Heat a large skillet or Dutch oven over medium-high heat. Add the ground meat of your choice and season it generously with salt and freshly ground black pepper, allowing it to sizzle for about 5–7 minutes. Stir occasionally until the meat is well browned and no longer pink. Once cooked, drain any excess fat.

Stir in the diced small potatoes, mixing them with the browned meat. Cook for an additional 5 minutes, letting the potatoes start to soften and absorb the savory flavors from the meat.

Pour in the condensed cream soup along with ¾ cup of cold milk. Stir the mixture until it’s smooth and creamy, combining all the ingredients thoroughly. If you prefer a thinner sauce, feel free to add a splash more milk.

Reduce the heat to medium-low, cover the skillet, and let the mixture simmer for 10–15 minutes. Stir occasionally, checking for doneness. The potatoes should become fork-tender and the sauce thicken slightly.

Before serving, adjust the seasoning if necessary. Sprinkle shredded cheese over the top if desired, allowing it to melt. Stir in frozen vegetables in the last 3–4 minutes of cooking and garnish with fresh herbs before serving hot.