In 3-quart saucepan brown beef.
Drain off excess fat.
Stir in potatoes, celery, onion, green pepper, bouillon granules, salt, and 1 1/2 cups water.
Cover and cook till vegetables are tender, 15 to 20 minutes.
Blend 1/2 cup of the milk with the flour.
Add to saucepan along with remaining milk.
Cook and stir till thickened and bubbly.
Add cheese; heat and stir just till cheese melts.
Garnish with additional shredded cheese, if desired.