Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/4 cup smoked BBQ sauce
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 bag (32 oz) frozen tater tots
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground beef and diced onions. Cook until the beef is crumbled and no longer pink. Toss in the minced garlic during the last 2 minutes of browning. Drain the excess fat thoroughly.
  2. In the bottom of a 6-quart or larger slow cooker, combine the browned beef and onion mixture with the pinto beans, corn, diced tomatoes with chiles, condensed soup, BBQ sauce, chili powder, and smoked paprika. Stir until the mixture is uniform.
  3. Arrange the frozen tater tots in a single, tight layer across the top of the beef mixture.
  4. Cover and cook on Low for 4 hours. Cook until the edges are bubbling and the tots are hot through.
  5. Remove the lid, sprinkle the shredded cheddar cheese over the top of the tater tots. Replace the lid until the cheese is gooey and vibrant, about 10-15 minutes.