Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned whole kernel corn, drained
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 4 oz canned diced green chiles
  • 32 oz frozen tater tots
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Brown the ground beef and onions in a large skillet over medium-high heat until the beef is no longer pink and onions are translucent. Drain excess grease. Add minced garlic and cook for 60 seconds until fragrant.
  2. In a large mixing bowl, whisk together the condensed soup, milk, chili powder, and smoked paprika. Stir in the drained beans, corn, and green chiles.
  3. Combine the browned beef mixture with the soup and vegetable mixture. Transfer the combined mixture into the bottom of a 6-quart slow cooker, spreading it into an even layer.
  4. Top the beef mixture with 1 cup of the shredded cheddar cheese. Arrange the frozen tater tots in a single, tight layer across the top.
  5. Cover and cook on High for 3-4 hours or Low for 6-7 hours until the edges are bubbling and the tots are firm. Sprinkle the remaining 1 cup of cheese over the top during the last 15 minutes of cooking.