Ingredients
Scale
- 2 lbs Lean Ground Beef
- 1 Small Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1 can (10.5 oz) Cream of Celery Soup
- 1/2 cup Whole Milk
- 1 tsp Worcestershire Sauce
- 1 tsp Smoked Paprika
- Salt and Black Pepper to taste
- 2 cups Shredded Sharp Cheddar Cheese, divided
- 1 bag (32 oz) Frozen Tater Tots
- Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. Set the dish aside. Gather all your ingredients so they are ready to go, ensuring your frozen tater tots remain in the freezer until the very moment you need them to maintain their texture.
- Place a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is thoroughly browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease from the skillet. Stir in the minced garlic and cook for another minute until fragrant. In a separate mixing bowl, whisk together the cream of mushroom soup, cream of celery soup, milk, Worcestershire sauce, paprika, salt, and pepper. Pour this creamy mixture into the skillet with the beef and stir in 1 cup of the shredded cheddar cheese until well combined.
- Spread the beef and sauce mixture evenly into the bottom of your prepared baking dish. Arrange the frozen tater tots in neat rows across the top, covering the beef completely. Sprinkle the remaining 1 cup of cheddar cheese over the tots. Place the dish in the oven and bake for 40 to 45 minutes, or until the tater tots are golden brown and crispy and the sauce is bubbling around the edges. Remove from the oven and let it sit for 5 minutes. Garnish with fresh parsley before serving directly from the dish for that classic home-cooked feel.
- Cook Time: 60 minutes