Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped (approximately 1 cup / 150g)
  • 1 green bell pepper, chopped (approximately 1 cup / 150g)
  • 2 cloves garlic, minced (approximately 1 teaspoon / 3g)
  • 1 (10.75 ounce / 305g) can condensed cream of mushroom soup
  • 1 (10.75 ounce / 305g) can condensed cream of celery soup
  • 1/2 cup (120 ml) milk (any kind)
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1 cup (100g) shredded cheddar cheese, divided (use sharp cheddar for extra flavour!)
  • 1/2 cup (80g) frozen peas (optional, but adds a touch of green)
  • 1 (32 ounce / 900g) bag frozen tater tots

Instructions:

  1. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a large bowl, combine the cooked beef and vegetables with cream of mushroom soup, cream of celery soup, milk, Worcestershire sauce, salt, pepper, and half of the shredded cheddar cheese. Stir well to combine. Fold in frozen peas, if using.
  4. Pour the beef mixture into the prepared 9x13 inch baking dish.
  5. Arrange the frozen tater tots in a single layer over the top of the beef mixture.
  6. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the tater tots are golden brown and crispy, and the filling is bubbly.
  7. Sprinkle the remaining cheddar cheese over the top of the tater tots during the last 5 minutes of baking to melt.
  8. Let the casserole rest for 5-10 minutes before serving.