Tater Tot Casserole with Ground Beef - Crispy Baked 50 Minutes

Instructions:

1. Preheat your oven to 375°F. In a large skillet over medium high heat, brown the 1.5 lbs 90/10 lean ground beef. Cook 6-8 minutes until no pink remains and you hear a distinct sizzle.
2. Add the diced large yellow onion to the beef. Continue cooking for 5 minutes until the onions are translucent and soft. Stir in the 3 cloves of minced garlic, 1 tsp salt, and 0.5 tsp pepper. Cook for just 1 minute more until the garlic smells fragrant but hasn't turned brown.
3. Turn the heat down to low. Stir in the 10.5 oz condensed cream of mushroom soup, 0.5 cup sour cream, and 1 tbsp Worcestershire sauce. Mix until the sauce is smooth and completely coats the beef.
4. Fold in the 2 cups of frozen mixed vegetables. There is no need to thaw them first! The residual heat from the beef will start the process, and the oven will do the rest.
5. Spread the beef and vegetable mixture into an even layer in your 9x13 baking dish. Sprinkle exactly 1 cup of the shredded cheddar cheese over the top of the beef. This creates a glue that helps the tots stay in place.
6. Take the 32 oz frozen tater tots and arrange them in neat rows on top of the cheese. Ensure they are touching but not overlapping.
7. Place the dish in the oven and bake for 25 minutes. Cook until the tots are starting to turn a light golden brown.
8. Remove the dish briefly and sprinkle the remaining 1 cup of cheddar cheese over the tots. Return to the oven for another 10 minutes until the cheese is bubbling and the tots are dark gold and crispy.
9. Let the casserole sit on the counter for 5 minutes before serving. This allows the sauce to thicken slightly so it doesn't run all over the plate when you scoop it out.