Ingredients:

  • 8 ounces (225g) lean ground beef
  • ½ teaspoon (2.5ml) onion powder
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) salt
  • ⅛ teaspoon (0.625ml) black pepper
  • 1 tablespoon (15ml) all-purpose flour
  • ½ cup (120ml) beef broth
  • ½ cup (120ml) milk (2% or whole)
  • 4 ounces (115g) condensed cream of mushroom soup (undiluted)
  • ¼ cup (30g) frozen peas and carrots (optional)
  • 1 cup (115g) shredded cheddar cheese
  • 1 cup (approx. 15-20) frozen tater tots

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease. Season with onion powder, garlic powder, salt, and pepper.
  3. Sprinkle flour over the browned beef and cook for 1 minute, stirring constantly. Gradually whisk in beef broth and milk until smooth. Stir in cream of mushroom soup and frozen peas/carrots (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  4. Pour the beef mixture into the prepared baking dish. Sprinkle evenly with shredded cheddar cheese. Arrange tater tots in a single layer on top of the cheese.
  5. Bake for 30 minutes, or until the tater tots are golden brown and crispy and the casserole is bubbly.
  6. Let cool for a few minutes before serving.