Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Prepare the potatoes: In a large bowl, toss the thinly sliced potatoes with the melted butter, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Set aside.

Cook the beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened, about 8-10 minutes. Break up the meat as it cooks. Drain off any excess grease.

Season the beef: Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the ketchup, Worcestershire sauce, dried oregano, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer and cook for 2 minutes for the flavors to meld. Remove from heat.

Create the first layer by arranging the seasoned potato slices in an even, overlapping layer on the bottom of the prepared baking dish.

Spread the seasoned ground beef mixture evenly over the potatoes.

Pour the entire can of undrained pork and beans over the beef layer and spread evenly.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes. This allows the potatoes to steam and become tender.

Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the hobo casserole rest for 10 minutes before serving. This allows it to set up and makes it easier to slice.