In large skillet over medium heat, cook and crumble beef and onions until no longer pink; remove from heat and drain.
Stir in vegetables, gravy and soups; salt and pepper to taste. Stir in two-thirds of potato rounds.
Transfer to a greased 2½-quart baking dish; top with remaining potato rounds. Bake in a preheated 400°F oven 45-50 minutes or until bubbly and potatoes are golden brown.
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