1 lb ground beef

1 can (10.5 oz) cream of mushroom soup

½ cup sour cream

1 small onion, diced

2 cups shredded cheddar cheese, divided

1 bag (32 oz) frozen tater tots

Salt and pepper, to taste

Optional seasonings: garlic powder, paprika, or any favorite spices

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Preheat oven to 375°F (190°C).
In a skillet over medium heat, brown the ground beef. Add diced onions and cook until softened. Season with salt, pepper, and optional spices. Drain excess fat.
Stir in the cream of mushroom soup and sour cream. Cook for 2-3 minutes until heated through.
Grease a casserole dish and spread the beef mixture evenly on the bottom.
Sprinkle 1 cup of cheddar cheese over the beef mixture.
Arrange frozen tater tots in a single layer on top.
Bake for 25-30 minutes, until the tater tots are golden and crispy.
Remove from oven, top with the remaining cheddar cheese, and bake for 5 more minutes until melted and bubbly.

Swap cream of mushroom soup with cream of chicken or celery for variety.

Add peas, corn, or green beans for extra vegetables.

Use ground turkey, chicken, or sausage instead of beef.

Store leftovers in the fridge for 3 days or freeze for up to 2 months.

Broil for 2-3 minutes at the end for an extra crispy topping.