Heat a large skillet over medium-high heat. Add ground beef, onion, and garlic.

Cook 8–10 mins, breaking up the meat with a spatula, until browned. Drain excess grease.

Stir in cream of mushroom soup, corn, green beans (if using), Worcestershire sauce, paprika, salt, and pepper. Simmer 5 mins.

Pro Tip: For extra flavor, deglaze the skillet with ¼ cup beef broth before adding the soup!

If using instant potatoes, prepare according to package (use extra butter/milk for creaminess).

Season with a pinch of salt and pepper.

Shortcut: Use leftover mashed potatoes or store-bought refrigerated mash.

Preheat oven to 375°F. Grease a 9x13-inch baking dish.

Layer 1 (Beuf Mixture): Spread the beef mixture evenly in the dish.

Layer 2 (Potatoes): Dollop mashed potatoes over the beef and smooth with a spatula. Sprinkle with 1 cup cheddar cheese.

Layer 3 (Tater Tots): Arrange tater tots in tight rows (or haphazardly—your call). Drizzle with olive oil for extra crisp.

Bake uncovered on the middle oven rack for 35–40 mins, until the tots are golden and the edges bubble.

Remove from oven, sprinkle ½ cup cheddar cheese over the tots, and bake 5 more mins to melt.

Let cool 5–10 mins (or risk a molten cheese roof-of-mouth burn).

Crispy Tot Hack: Broil 2–3 mins at the end for extra crunch!

Top with sour cream, green onions, hot sauce, or bacon bits. Pair with a simple salad or garlic bread.