Ingredients:

  • 1.5 lbs ground beef (85/15 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup sour cream
  • 1 cup frozen peas and carrots
  • 2 cups sharp cheddar cheese, freshly shredded
  • 32 oz frozen tater tots

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles until no pink remains. Drain the excess fat, leaving approximately 1 tablespoon in the pan.
  3. Add the diced onions to the skillet and cook until translucent. Stir in the minced garlic, smoked paprika, salt, pepper, and Worcestershire sauce. Cook for 1-2 minutes until fragrant.
  4. In a separate mixing bowl, whisk together the condensed soup and sour cream until smooth. Fold in the frozen peas and carrots.
  5. Combine the beef mixture with the soup mixture and spread evenly into a 9x13 inch baking dish.
  6. Sprinkle the shredded cheddar cheese evenly over the beef base, then arrange the frozen tater tots in a single, tight layer on top.
  7. Bake for 45 minutes. The high heat ensures a flash-bake of the potato starch, resulting in a crispy texture while the base thickens.