In an electric skillet, crumble 1-1/2 lbs. ground beef and season with salt and pepper. Follow with four medium sliced potatoes (skins on) and season again. Add one sliced onion on top of that, followed by one can of drained green beans and two cans cream of celery soup. Spread evenly over the beans. Cover and simmer at 300-350 degrees for about 45 minutes, stirring occasionally to prevent sticking. If desired, just before serving, top with shredded Cheddar or French fried onions (or both) and cover for a few minutes to melt the cheese. Both are optional-it's still delicious without either.