Peaked and Tweaked Tater Tot Casserole

This is definitely a kid (and husband) pleaser in my household!! I've taken a classic casserole and added a few extras to it. The only thing I would add, but can't is green beans. I have to serve them on the side, as my family doesn't like them mixed in.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 2  lbs ground beef
• 1  small onion, chopped
• 2 -3  garlic cloves, pressed
• 2 (10 1/2ounce) cans  cream of mushroom soup (you can also use cream of celery or cream of chicken soup. I prefer mushroom)
• 2 1⁄2 cups  shredded cheese (cheddar and monterey jack combo)
• 1⁄2 cup sour cream (or to taste)
• 1 (14 1/2ounce) can green beans (I leave these out and serve on the side)
•  salt (to taste)
•  pepper (to taste)
•  onion powder (to taste)
•  garlic powder (to taste)
• 1 (24 ounce) bag  tater tots

Directions

1. Brown the ground beef, onion, and garlic in a heavy skillet; drain off excess fat.
2. Place the meat mixture back in the skillet and add the soups and a handful of the cheese. Once the cheese is melted, add the seasonings and sour cream.
3. Place the heated mixture into a greased 9 X 13 inch pan. Top with remaining cheese. Place tator tots in rows on top of the cheese.
4. Bake in a 350 degree oven until tator tots are golden brown (30 to 45 minutes).
5. **I have also used mased potatoes instead of the tator tots**.