📝 About This Recipe
This hearty bake is a quintessential American hotdish that marries the smokiness of the open range with the comforting textures of a modern family kitchen. Featuring savory ground beef, zesty southwestern spices, and a creamy vegetable-studded sauce, it is topped with a golden, crispy crown of tater tots and melted cheddar. It is the ultimate one-pan solution for busy weeknights that delivers high-impact flavor and nostalgic satisfaction in every bite.
🥗 Ingredients
The Savory Base
- 1.5 pounds Ground Beef (85% lean for best flavor)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 medium Bell Pepper (red or green, diced)
The Sauce & Fillings
- 10.5 ounces Condensed Cream of Mushroom Soup (one standard can)
- 1/2 cup Sour Cream (full fat preferred)
- 1/4 cup Whole Milk
- 15 ounces Sweet Corn (canned (drained) or frozen)
- 1 cup Black Beans (rinsed and drained)
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Worcestershire Sauce
The Topping
- 32 ounces Frozen Tater Tots (one standard bag)
- 2 cups Sharp Cheddar Cheese (shredded)
- 2 tablespoons Fresh Chives (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray or butter.
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2
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 7-8 minutes.
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3
Add the diced bell peppers and minced garlic to the skillet. Sauté for another 3 minutes until the peppers begin to soften and the garlic is fragrant.
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4
Drain any excess grease from the skillet to ensure the casserole isn't oily.
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5
Lower the heat to medium and stir in the chili powder, smoked paprika, and Worcestershire sauce, coating the meat evenly.
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6
Add the cream of mushroom soup, sour cream, and milk. Stir until the mixture is smooth and creamy.
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7
Fold in the drained corn and black beans. Season with salt and black pepper to taste. Let the mixture simmer for 2 minutes.
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8
Stir in 1 cup of the shredded cheddar cheese until partially melted, then pour the entire mixture into the prepared baking dish.
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9
Spread the beef mixture into an even layer using a spatula.
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10
Arrange the frozen tater tots in neat rows across the top of the beef mixture, covering the entire surface.
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11
Place the dish in the oven and bake for 30 minutes. The tater tots should be starting to turn golden brown.
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12
Remove the dish briefly and sprinkle the remaining 1 cup of cheddar cheese over the top of the tots.
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13
Return to the oven for an additional 10-15 minutes, or until the cheese is bubbly and the tots are deeply golden and crispy.
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14
Remove from the oven and let the casserole rest for 5 minutes to set. Garnish with fresh chives before serving.
💡 Chef's Tips
For the crispiest tots, avoid overlapping them too much; a single tight layer allows hot air to circulate. If you prefer a kick, add a small can of diced green chiles or a teaspoon of cayenne pepper to the beef mixture. Always shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. To make ahead, prepare the beef base a day in advance, but don't add the tots until right before you put it in the oven. If the tots aren't browning enough, turn on the broiler for the last 2 minutes of cooking, watching closely to prevent burning.
🍽️ Serving Suggestions
Serve with a dollop of cool sour cream and a spoonful of fresh salsa on top. Pair with a crisp wedge salad with buttermilk ranch dressing to cut through the richness. A side of honey-glazed cornbread is perfect for soaking up the savory sauce. For a beverage, an ice-cold Mexican lager or a sweet iced tea complements the southwestern spices beautifully. Add pickled jalapeños on the side for those who want an extra vinegary bite.