Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). You’ll want it nice and hot so the tater tots get that golden, crispy finish on top.

Step 2: Brown the ground beef

In a large skillet over medium heat, cook the ground beef until it’s browned and crumbly, about 5-7 minutes. Break it up as it cooks so you don’t end up with big chunks. Once it’s browned, drain any excess grease. (Trust me, this step keeps your casserole from getting greasy!)

Step 3: Add the creamy mix

To the skillet with the beef, add the corn, condensed cream of mushroom soup, ½ cup of shredded cheese, milk, sour cream, onion powder, black pepper, and crumbled bacon. Stir it all together until it’s evenly combined. This is where the magic starts happening – the filling becomes creamy and perfectly seasoned.

Step 4: Layer it up

Pour the beef mixture into a 9×13 baking dish and spread it out in an even layer. Sprinkle another ¼ cup of cheese on top, then arrange the tater tots in a single layer over the cheese. I like to line them up in neat rows, but you can also just scatter them on top for a more rustic look.

Step 5: Bake

Bake uncovered for 40-45 minutes, until the tater tots are crispy and golden. If you notice the tots browning too quickly, cover the dish loosely with foil for the last 10 minutes.

Step 6: Add the finishing touch

Sprinkle the remaining cheese over the top and bake for another 5 minutes until the cheese is melted and bubbly. Let it cool for a few minutes before serving.