Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup beef broth
  • 1 cup frozen corn
  • 2 lbs frozen tater tots
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large skillet over medium-high heat, add the ground beef. Note: Don't move it for 2 minutes to let a crust form. Break it up into small bits and cook until no longer pink and juices have mostly evaporated.
  2. Add the diced onion to the beef. Sauté for 5 minutes until the onions are translucent and slightly golden. Stir in the minced garlic, smoked paprika, salt, and pepper until fragrant.
  3. Stir in the Worcestershire sauce, condensed soup, and beef broth. Note: Scraping the bottom of the pan releases the 'fond' (tasty brown bits). Fold in the frozen corn and let it simmer for 2 minutes until the sauce is thickened and glossy.
  4. Transfer the beef mixture into your 9x13 dish, smoothing it into an even layer. Note: If using a cast iron skillet, you can leave it right in there.
  5. Place the frozen tater tots on top of the beef. Note: For the best results, line them up in neat rows like little soldiers. This ensures even airflow and maximum crisping.
  6. Slide the dish into the center of the oven. Bake for 35 minutes until the tots are golden brown and the edges are bubbling aggressively.
  7. Remove the dish and sprinkle the 2 cups of cheddar evenly over the top. Return to the oven for 5 to 10 minutes until the cheese is molten and starting to brown.
  8. Let the casserole sit for 5 minutes before serving. Note: This allows the sauce to set so it doesn't run all over the plate. Sprinkle with fresh chives and serve.