Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground beef (450g), 80/20 blend
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 1 green bell pepper, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup (300g)
  • 1/2 cup milk (120 ml)
  • 1/2 cup ketchup (120 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 (32 ounce) bag frozen tater tots (900g)
  • 1 cup shredded cheddar cheese (100g) (optional)
  • Chopped green onions for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  4. Stir in cream of mushroom soup, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
  5. Pour the beef mixture into the prepared baking dish.
  6. Arrange tater tots in a single layer over the beef mixture.
  7. Bake in the preheated oven for 35-40 minutes, or until the tater tots are golden brown and crispy.
  8. Sprinkle shredded cheddar cheese over the tater tots during the last 5 minutes of baking.
  9. Let the casserole cool for a few minutes before serving. Garnish with chopped green onions, if desired.