Instructions

• Preheat oven to 350°F (180°C). Grease a 9×13‑inch casserole dish with cooking spray.
• In a large skillet over medium‑high heat, add 2 pounds (900 g) ground beef. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook, breaking up the meat, until no longer pink and cooked through (about 6–8 minutes).
• Drain and discard excess fat from the skillet. Transfer the cooked beef to a plate and set aside.
• Return the skillet to medium heat. Add 1 medium diced yellow onion and cook until softened, about 2–3 minutes. Add 1 clove minced garlic and cook 30–60 seconds until fragrant.
• Sprinkle 2 tablespoons all‑purpose flour over the onion and garlic, stirring and cooking for about 30 seconds.
• Gradually whisk in ½ cup (120 ml) whole milk, ½ cup (120 ml) beef broth, and 1 tablespoon Worcestershire sauce. Bring to a simmer and cook, stirring, for about 2–3 minutes until the sauce thickens.
• Stir the reserved cooked beef and 1 cup (150 g) frozen mixed vegetables (corn, carrots, peas, green beans) into the sauce. Remove the skillet from heat.
• Spread the beef and vegetable mixture evenly in the prepared 9×13‑inch casserole dish. Sprinkle 8 ounces (225 g) shredded cheddar cheese evenly over the mixture. Arrange the full 32‑ounce (900 g) bag of frozen tater tots in a single layer on top of the cheese.
• Bake for 30–40 minutes, until the tater tots are golden and the cheese is bubbly.
• Remove from oven and let the casserole rest on a cooling rack for 15 minutes before serving.