2 pounds ground beef (93/7)

2 Tablespoons olive oil

1 small onion, chopped

1 clove garlic, minced

1 cup ketchup

3 Tablespoons brown sugar, lightly packed

3 Tablespoons yellow mustard

2 Tablespoons Worcestershire sauce

½ Tablespoon chili powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried oregano

2 cups shredded cheese (Colby Jack or preferred)

1 package frozen tater tots

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Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking apart as it cooks.
Add onion and garlic, cooking until softened.
Stir in ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper, and oregano. Simmer for a few minutes.
Spread the sloppy joe mixture evenly into a greased 9×13-inch baking dish.
Sprinkle half of the shredded cheese over the meat mixture.
Arrange tater tots evenly on top.
Bake uncovered for 35–40 minutes until tater tots are golden and crispy.
Remove from oven, sprinkle remaining cheese on top, and bake an additional 5 minutes until melted.
Cool slightly before serving.

Add chopped bell peppers or mushrooms for extra vegetables.

Swap Colby Jack with cheddar, Monterey Jack, or pepper jack for different flavors.

Ground turkey or chicken can replace beef.

Reheat leftovers in the oven to maintain crispiness.

Freeze for up to 2 months; reheat covered, then uncover to crisp.