Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion (150g), finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 10.5 oz cream of mushroom soup
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 32 oz frozen tater tots
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 190°C (375°F) so it is roaring hot when the tots go in.
  2. Brown the 1 lb lean ground beef in a large skillet over medium high heat. Cook until no pink remains and you hear a distinct sizzle.
  3. Add the 150g diced onion to the beef. Note: This allows the onion to soften in the rendered beef fat.
  4. Stir in the 3 minced garlic cloves, 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp smoked paprika. Cook for 2 minutes until fragrant.
  5. Drain any excess fat from the skillet to ensure the base doesn't become greasy.
  6. Remove the skillet from the heat and stir in the 10.5 oz cream of mushroom soup and 1 tbsp Worcestershire sauce.
  7. Transfer the meat mixture to a 9x13 inch baking dish and spread it into an even layer.
  8. Sprinkle 1.5 cups of the shredded cheddar cheese over the meat. Note: Placing cheese under the tots helps them stick to the base.
  9. Arrange the 32 oz tater tots in neat rows across the top. Pack them tightly to cover the cheese completely.
  10. Bake for 30 minutes until the tots are golden and the sauce is bubbly.
  11. Top with the remaining 0.5 cup of cheese and bake for another 5 minutes until the cheese is melted and spotty brown.
  12. Garnish with 1 tbsp fresh chives before serving.