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Heat a large skillet over medium heat.
Brown the ground beef until fully cooked. Drain excess grease if needed.
Add the diced potatoes and cook for 12–15 minutes, stirring occasionally, until they begin to soften and turn golden.
Sprinkle in the paprika and black pepper.
In a bowl, whisk together the cream of mushroom soup, milk, and sour cream.
Pour the mixture into the skillet and stir to combine.
Simmer gently for 8–10 minutes until the potatoes are tender and the sauce thickens.
Sprinkle the cheddar cheese evenly over the top.
Cover for 2–3 minutes until the cheese is melted.
Serve warm straight from the skillet.