Ingredients:

  • 1 lb ground beef (85% lean)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic salt
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 10.5 oz canned condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 1 cup frozen peas and carrots
  • 2 cups sharp cheddar cheese, freshly shredded
  • 32 oz frozen tater tots

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. In a large skillet over medium-high heat, brown the ground beef. Let the meat sit undisturbed for 2-3 minutes to develop a deep sear before crumbling. Add the diced onions and minced garlic, sautéing until onions are translucent and meat is thoroughly browned.
  3. Drain the excess grease from the skillet to ensure the casserole base remains stable and not oily.
  4. In a separate mixing bowl, whisk together the condensed soup, milk, Worcestershire sauce, smoked paprika, garlic salt, and black pepper until smooth.
  5. Stir the sauce mixture into the cooked beef and onions. Fold in the frozen peas and carrots until evenly distributed.
  6. Transfer the mixture into a 9x13 inch baking dish, spreading it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top of the beef mixture.
  7. Arrange the frozen tater tots in a single, un-crowded layer across the top of the cheese. Bake for 35 minutes, then top with the remaining cheese and bake for another 5 minutes until the tots are golden brown and the sauce is bubbling.