In a dutch oven or skillet, heat the olive oil and cook the ground beef breaking it apart with a wooden spoon until it’s no longer pink. Drain fat if needed. Season with salt and pepper.
Add the onion, and cook for 2-3 minutes or until it’s translucent, add the garlic and cook for 30 seconds.
Add tomatoes, corn, sour cream, and 1 cup of cheddar. Cook until the cheese has melted and everything is well incorporated. Remove from heat.
Pour the creamy mixture into the casserole dish, top with the remaining cheese, and then arrange the tater tots on top.
Bake for 30-35 minutes.
Garnish with fresh parsley and serve.
Any ground meat will work in this casserole, including beef, turkey, chicken, pork, or a ground meat vegan alternative. Cooked, chopped cooked chicken or turkey leftovers would work too.
Don’t let the tots thaw: Thawed tater tots tend to fall apart into piles of shredded potatoes. Keep your tots in the freezer until you’re ready to add them to your casserole.
Chopped bell pepper or a small amount of jalapeño pepper would be delicious cooked in with the meat for some extra spice. Any sort of frozen or blanched veggies can be added too. Try carrots, peas, or broccoli.