Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), 80/20 blend recommended for flavor
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 1 green bell pepper, chopped (approx. 1 cup) (150g)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • Salt and black pepper to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup (300g)
  • 1/2 cup milk (120 ml) – 2% or whole milk is best for creaminess
  • 1 cup shredded cheddar cheese (100g), divided
  • 1 (32 ounce) bag frozen Tater Tots (900g)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
  4. Stir in garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Cook for 1 minute, until fragrant.
  5. In a mixing bowl, whisk together the cream of mushroom soup and milk. Stir in 1/2 cup of the shredded cheddar cheese.
  6. Pour the soup mixture into the skillet with the ground beef and vegetables. Stir to combine everything evenly. Transfer the mixture to the prepared baking dish.
  7. Arrange the frozen Tater Tots in a single layer over the beef mixture, covering the entire surface.
  8. Bake for 30-35 minutes, or until the Tater Tots are golden brown and crispy, and the filling is bubbly.
  9. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the Tater Tots and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  10. Let the casserole rest for 5-10 minutes before serving.