Ingredients:

  • 1 lb Ground Beef Chuck (80/20 ratio)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 10.5 oz condensed Cream of Mushroom soup
  • 1 tbsp Worcestershire Sauce
  • 1/2 cup Whole Milk
  • 1 cup Frozen Sweet Corn
  • 1 cup Sharp Cheddar Cheese, freshly shredded
  • 28 oz Frozen Tater Tots
  • Kosher Salt to taste
  • Freshly Cracked Black Pepper to taste

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C). Note: A high temp is non negotiable for crispy tots.
  2. Sear the beef. In your 12 inch cast iron skillet over medium high heat, brown the 1 lb ground beef until a dark mahogany crust develops.
  3. Aromatize the base. Add the diced onion and minced garlic. Sauté about 4 minutes until the onion is translucent and smells sweet.
  4. Season heavily. Stir in the smoked paprika, onion powder, salt, and pepper to build the flavor profile.
  5. Build the sauce. Add the condensed soup, Worcestershire sauce, milk, and frozen corn. Stir until the sauce is uniform and thick.
  6. Layer the barrier. Level the beef mixture in the skillet. Sprinkle 1 cup of the shredded cheddar evenly until the meat is completely covered.
  7. Arrange the crown. Place the frozen tater tots in a single, tight layer. Note: Circles or straight lines both work, just keep them tight.
  8. The first bake. Slide the skillet into the oven and bake for 30 minutes until the tots are golden and the sauce bubbles at the edges.
  9. The cheese finish. Sprinkle the remaining 1 cup of cheese over the hot tots.
  10. Final melt. Bake for another 5 minutes until the cheese is melted and slightly bronzed. If you're hosting a gathering, this [Mexican Street Corn Casserole](https://recipeseasily.com/recipes/mexican-street-corn-casserole/) makes an incredible side to serve alongside the beef, especially if you use the Southwest variation mentioned below.