In a large skillet, heat a splash of oil over medium heat and add 1 pound of ground beef. Cook until it’s browned, stirring occasionally for about 5-7 minutes. Add 1 diced onion and continue cooking until it softens, about 3-4 minutes. Sprinkle with salt, pepper, and garlic powder to taste, then drain any excess grease.

Stir in a 10.5 oz can of cream of mushroom soup, 1-1½ cups of frozen mixed vegetables, and ½ cup of sour cream if you’re using it. Combine over the heat for a couple of minutes, adding a splash of milk or broth if the mixture appears too thick. Remove it from the heat and let it cool for about 10 minutes.

Preheat your oven to 375°F (190°C) and spread the cooled meat mixture evenly into a greased 9x13 baking dish. Top with 1-2 cups of shredded cheese, sprinkling it generously over the meat.

Poke holes in the frozen tater tots to prevent steam buildup during cooking. Arrange them evenly over the cheesy layer in the baking dish, ensuring full coverage.

Place the assembled casserole in your preheated oven and bake for 30-35 minutes, until the tater tots are golden brown and crispy.

Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving warm.