2 pounds potatoes, peeled and cubed
1 pound lean ground beef
1 (8 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato soup
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes and beef in a large skillet over medium heat. Cook, stirring occasionally, until potatoes are tender, about 5 minutes. Stir in mushroom soup and tomato soup. Cover, reduce heat to low, and simmer until potatoes are tender, about 5 minutes.
Stir in parsley, basil, oregano, rosemary and sage. Stir in cheese and cook for a few minutes. Serve warm.