Cowboy Casserole

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain any excess fat.
Add the minced garlic and cook for 1 minute, just until fragrant.
Stir in the corn, diced tomatoes with green chilies, cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, salt, and pepper. Mix thoroughly.
Transfer the beef mixture into the prepared baking dish, spreading it into an even layer.
Arrange the tater tots in a single layer over the beef mixture.
Bake uncovered for 35–40 minutes, or until the tater tots are golden and crispy.
Remove from the oven and sprinkle the remaining 1 cup of cheddar cheese over the top. Return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley if desired, and serve hot.

Southwestern Style: Add a can of black beans or a handful of chopped jalapeños for extra kick.
Tex-Mex Twist: Substitute taco seasoning for the salt and pepper, and top with sliced green onions or olives.
Breakfast Version: Use breakfast sausage instead of ground beef and add scrambled eggs to the base layer.
Vegetarian Option: Swap in plant-based crumbles or beans and use a vegetarian cream soup.

Let the casserole rest for 5 minutes before serving to help everything set up and hold together.
For best results, arrange the tater tots in a tight, single layer for even browning and maximum crispiness.
This casserole can be made ahead and stored in the refrigerator overnight. Add an extra 5–10 minutes to the bake time if baking straight from cold.
For extra smoky flavor, mix in a dash of smoked paprika or stir in cooked crumbled bacon before baking.