Ranch Cheddar Tater Tot Skillet

Preheat oven to 375°F (190°C).
In a large oven-safe skillet, cook the ground meat and diced onion over medium heat until browned and cooked through. Drain any excess grease.
Stir in the ranch seasoning packet, cream soup, sour cream, and 1 cup of shredded cheddar. Mix until the sauce is smooth and everything is heated through. Season with salt and pepper to taste.
Arrange the frozen tater tots in a single layer over the top of the mixture.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tater tots.
Transfer the skillet to the oven and bake for 25–30 minutes, or until the cheese is bubbling and the tots are golden brown.
For an extra crispy topping, broil for the final 2–3 minutes—watch closely to prevent burning.
Garnish with chopped green onions or parsley if desired, and serve hot.

Bacon Ranch: Stir cooked bacon crumbles into the filling for smoky depth.
Spicy Kick: Add diced green chiles, jalapeños, or a dash of hot sauce.
Vegetable Boost: Mix in frozen peas, corn, or chopped spinach with the meat.
Loaded Style: Top with a dollop of sour cream and sliced green onions just before serving.
Breakfast Twist: Swap the beef for breakfast sausage and add scrambled eggs for a brunch version.

Use pre-shredded cheddar for convenience, or shred your own for better melt and flavor.
If using frozen tater tots, don’t thaw—bake them straight from frozen for optimal crispiness.
Let it rest for 5 minutes after baking to help the filling set for easier serving.
Store leftovers in an airtight container in the fridge for up to 3 days—reheat in the oven or air fryer to revive the crisp.
Make it ahead by prepping the filling and storing it in the fridge; just add the tots and bake when ready.

This Ranch Cheddar Tater Tot Skillet is a true comfort food hero—simple, satisfying, and full of bold flavor in every crispy-cheesy bite.