Ingredients
FOR THE BEEF FILLING
• 1 tablespoon vegetable oil
• 1 ½ pounds lean ground beef
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 can (10 ounces) diced tomatoes with green chiles, undrained
• 1 can (15 ounces) whole-kernel corn, drained
• 1 can (10 ½ ounces) condensed cream of mushroom soup
• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
FOR THE TOPPING
• 1 package (28 to 32 ounces) frozen tater tots
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon chopped fresh parsley or sliced green onions, optional
Instructions
1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with cooking spray or oil.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles, until the meat is browned and the onion is tender.
4. Carefully drain away any excess grease from the skillet.
5. Return the skillet to medium heat. Add the garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
6. Cook for about 30 seconds, stirring constantly, until the garlic and seasonings smell fragrant.
7. Add the diced tomatoes with green chiles and the drained corn. Stir in the condensed cream of mushroom soup and sour cream until evenly combined.
8. Cook the filling for 2 to 3 minutes, stirring occasionally, until it is warm and creamy.
9. Remove the skillet from the heat. Stir in 1 cup of shredded cheddar cheese until it begins to melt.
10. Transfer the beef mixture to the prepared baking dish and spread it into an even layer.
11. Arrange the frozen tater tots in a single layer over the beef filling. Do not thaw the tater tots first.
12. Bake the casserole uncovered for 30 minutes, or until the filling is bubbling and the tater tots are beginning to turn golden.
13. Sprinkle the remaining 1 cup of cheddar cheese evenly over the tater tots.
14. Return the casserole to the oven and bake for another 8 to 10 minutes, until the cheese is melted and the tater tots are crisp.
15. For a more golden topping, broil the casserole for 1 to 2 minutes. Watch it closely to prevent burning.
16. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
17. Garnish with chopped parsley or sliced green onions, if desired. Serve warm.
Notes
• Keep the tater tots frozen until you are ready to place them on the casserole. Frozen tots hold their shape and become crispier in the oven.
• Drain the cooked ground beef well so the filling does not become greasy.
• Plain diced tomatoes can replace the tomatoes with green chiles for a milder casserole.
• Add a pinch of cayenne pepper, sliced jalapeños, or extra chili powder for more heat.
• Ground turkey or ground chicken may be substituted for ground beef. Add an extra teaspoon of oil when cooking lean poultry.
• Cream of chicken soup may be used instead of cream of mushroom soup.
• Black beans, pinto beans, diced bell peppers, or peas can be added to the filling.
• To prepare ahead, make the beef filling and place it in the baking dish. Cover and refrigerate for up to 24 hours. Add the frozen tater tots and remaining cheese immediately before baking.
• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or warm the casserole in a 350°F oven until heated through.
• To freeze, prepare the beef filling and place it in a freezer-safe dish without the tater tots. Cover and freeze for up to 3 months. Thaw overnight, add the frozen tater tots and cheese, then bake as directed.