Cowboy Casserole with Tater Tot Crust

Ingredients

• 2 lb ground beef, 85 percent lean
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 3/4 cup whole milk
• 1/2 cup sour cream
• 2 cups frozen corn kernels
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 3 cups shredded sharp cheddar cheese
• 32 oz frozen tater tots
• 3 green onions, sliced

Before you cook

• Dice the onion and mince the garlic.
• Slice the green onions thin.
• Keep the tater tots in the freezer until the moment you need them.
• Grease a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 400 degrees Fahrenheit.
2. Brown the ground beef in a large skillet over medium-high heat for 8 minutes, breaking it into small crumbles.
3. Pour off all but about 2 tablespoons of the fat.
4. Add the diced onion and cook for 5 minutes, until soft.
5. Add the garlic and the tomato paste and cook for 90 seconds, stirring, until the paste darkens.
6. Sprinkle in the flour and stir for 1 minute.
7. Pour in the beef broth and milk while stirring, and simmer for 4 minutes until thick.
8. Take the skillet off the heat and stir in the sour cream, Worcestershire, salt, pepper, and smoked paprika.
9. Fold in the frozen corn and 1 1/2 cups of the cheddar.
10. Spread the beef mixture into the greased baking dish.
11. Arrange the frozen tater tots over the top in tight rows so they cover the whole surface.
12. Bake uncovered for 35 minutes, until the tots are golden and crisp.
13. Scatter the remaining 1 1/2 cups cheddar over the tots.
14. Return the dish to the oven for 6 minutes, until the cheese melts.
15. Let it rest 5 minutes, then scatter the green onions over the top before serving.