Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz Velveeta cheese, cubed
  • 1/2 cup full-fat sour cream
  • 10.75 oz condensed cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 15 oz canned pinto beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 32 oz frozen tater tots
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 180°C (350°F). In a large skillet over medium-high heat, brown the 1.5 lbs ground beef and diced onions, breaking the meat into small crumbles until a rich, mahogany-colored sear develops.
  2. Thoroughly drain the excess grease from the skillet to ensure the base remains savory rather than oily.
  3. Reduce heat to low. Stir in the minced garlic, cubed Velveeta, cream soup, and sour cream. Continue stirring until the Velveeta has melted into a glossy, velvety emulsion.
  4. Fold in the pinto beans, corn, salt, pepper, chili powder, smoked paprika, and Worcestershire sauce until the mixture is uniform and bubbling slightly.
  5. Transfer the mixture to a 9x13 inch baking dish. Arrange the frozen tater tots in a single, even layer across the top.
  6. Bake for 40 minutes. Remove from oven, sprinkle the 1 cup shredded sharp cheddar cheese over the tots, and return to the oven for an additional 5 minutes until the topping is golden-brown and crispy.