Start by heating an oven-safe skillet over medium heat, then add the ground beef and chopped onions. I cook until the beef is browned and the onions are soft. Season with a pinch of salt and pepper while cooking for extra flavor.
Next, stir in minced garlic and any frozen vegetables. I like green beans or corn. Cook for another 2-3 minutes until everything is fragrant.
Pour in the cream of mushroom soup and milk, stirring until smooth. This is when the casserole really starts coming together.
Add shredded cheddar and a dash of paprika for color and flavor. Taste the mixture and adjust salt and pepper if needed.
I spread the beef mixture evenly in the skillet, then carefully arrange the tater tots on top in a single layer to ensure even crisping.
Place the skillet in a preheated oven at 400°F (200°C) for 25-30 minutes, until the tater tots are golden and crispy.
Once baked, I let it rest for a few minutes before serving. Straight from the skillet. Every time I make this, it’s cheesy, crispy, and always a hit.
