Tater Tot Casserole

Heat the oven to 400°F. If you are using a baking dish instead of cast iron, lightly grease a 9x13-inch dish.

Add the ground beef and diced onion to a 12-inch oven-safe cast iron skillet over medium-high heat. Cook about 8 minutes, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain off the excess grease, leaving a little behind.

Add the garlic and cook 30 seconds. Stir in the Worcestershire sauce, salt, pepper, garlic powder, onion powder, and smoked paprika.

Reduce the heat to low. Stir in the condensed soup, sour cream, and milk until smooth. Fold in the peas or corn, if using, and 1 cup of the cheddar. The mixture will look loose, which is correct.

Level the filling in the skillet (or spread it in the greased 9x13 dish). Sprinkle the remaining 1/2 cup cheddar evenly over the filling.

Arrange the frozen tater tots over the top in a single layer, working from the edge inward. Do not thaw them and do not press them into the filling.

Bake uncovered for 35 to 45 minutes, until the filling bubbles around the edges and the tots are crisp and golden brown. For a crisper top, broil 2 to 3 minutes at the end, watching closely.

Rest 5 to 10 minutes before serving. Top with chopped parsley or green onions if you like.