Ingredients:

  • 1.5 lb ground beef (80/20 or 85/15 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp garlic salt
  • 10.5 oz cream of mushroom soup
  • 0.25 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas and carrots
  • 32 oz frozen tater tots
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Brown 1.5 lb ground beef in a large skillet over medium high heat. Cook until no pink remains and the meat is sizzling.
  3. Add 1 medium yellow onion and 2 cloves garlic to the beef. Sauté 5 minutes until the onions are translucent and fragrant.
  4. Drain the excess fat from the skillet.
  5. Stir in 1 tsp smoked paprika, 0.5 tsp garlic salt, 10.5 oz cream of mushroom soup, 0.25 cup whole milk, and 1 tbsp Worcestershire sauce.
  6. Fold in 1 cup frozen peas and carrots. Mix until the vegetables are evenly distributed throughout the velvety sauce.
  7. Pour the beef mixture into a 9x13 baking dish and smooth it out with a spatula.
  8. Sprinkle 1 cup of the sharp cheddar cheese over the beef layer.
  9. Arrange 32 oz frozen tater tots in neat rows across the top. Cover the entire surface so no beef is peeking through.
  10. Bake for 40 minutes, then sprinkle the remaining 1 cup of cheese on top and bake 5 minutes more until the cheese is bubbling and the tots are dark golden.