1 tablespoon vegetable oil

1 pound ground beef

1 medium onion, diced

2 cloves garlic, finely chopped

2 cups frozen mixed vegetables

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon ground black pepper

1 (10.5 ounce) can condensed cream of mushroom soup

3 cups cheddar cheese, shredded

1 (24 ounce) package frozen tater tots (about 3 cups), not thawed

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat vegetable oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
Add onion and garlic; cook until softened, about 3–4 minutes.
Stir in mixed vegetables, tomato paste, Worcestershire sauce, salt, and pepper.
Mix in the cream of mushroom soup and 1 ½ cups of cheddar cheese until combined.
Transfer mixture to the prepared baking dish and spread evenly.
Sprinkle remaining cheese on top.
Arrange frozen tater tots in a single layer over the cheese.
Bake uncovered for 35–40 minutes, until tater tots are golden and crispy.
Cool 5 minutes before serving.

Swap beef for turkey, chicken, or sausage for variation.

Use cream of chicken or celery soup instead of mushroom.

Add jalapeños or hot sauce for spice.

Try different cheeses like Monterey Jack or mozzarella.

Make vegetarian by skipping the meat and doubling veggies.