Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup full-fat sour cream
  • 0.25 cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 32 oz frozen tater tots
  • 0.5 tsp garlic salt
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium-high heat, brown the ground beef until mahogany-colored and no pink remains. Use a meat masher to create small, uniform crumbles.
  3. Drain approximately 80% of the rendered fat. Add the diced onion and minced garlic to the skillet and sauté until translucent.
  4. Stir in the Worcestershire sauce, smoked paprika, salt, and pepper. Remove the skillet from heat.
  5. Fold in the condensed soup, sour cream, and milk (if needed for consistency). Stir in 1/2 cup of the shredded cheddar cheese until partially melted.
  6. Transfer the beef mixture into a 9x13 inch baking dish and smooth into an even layer.
  7. Align the frozen tater tots in tight, uniform rows across the top of the beef mixture. Sprinkle with garlic salt.
  8. Bake for 45 minutes until the tater tots are golden brown and crispy, and the sauce is bubbling around the edges. Top with the remaining cheese during the last 5 minutes of baking.