Ingredients:

  • 1 lb (450g) Ground Beef (80/20 blend preferred)
  • 1 medium Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Red Pepper Flakes (optional, for a kick!)
  • 1 (10.75 oz) can Condensed Cream of Mushroom Soup (305g)
  • 1/2 cup (120ml) Milk (Whole or 2%)
  • 1 cup (240ml) Shredded Cheddar Cheese, divided
  • Salt and Black Pepper, to taste
  • 1 (32 oz) bag Frozen Tater Tots (907g)
  • 2 tablespoons Melted Butter (Unsalted)
  • 1/4 teaspoon Garlic Powder

Instructions:

  1. Preheat oven to 375°F (190°C). Brown ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet with the beef. Cook until softened, about 5 minutes.
  3. Stir in oregano, thyme, and red pepper flakes (if using). Season with salt and pepper. Cook for 1 minute more.
  4. Stir in the condensed cream of mushroom soup and milk. Bring to a simmer.
  5. Remove from heat and stir in 3/4 cup of the shredded cheddar cheese until melted and smooth.
  6. Pour the beef mixture into the prepared baking dish. Arrange the frozen tater tots evenly over the top.
  7. Drizzle the melted butter over the tater tots and sprinkle with garlic powder.
  8. Bake for 35-40 minutes, or until the tater tots are golden brown and crispy and the filling is bubbly.
  9. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole during the last 5 minutes of baking. Let stand for 5 minutes before serving.