Ingredients:

  • 2 lbs Ground Beef (80/20 mix, drained of excess fat)
  • 1 Large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 can (15 oz) Pinto Beans, rinsed and drained
  • 1 can (15 oz) Sweet Corn, drained
  • 1 can (10.5 oz) Condensed Cream of Mushroom Soup
  • 1/4 cup Whole Milk
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Chili Powder
  • 1 bag (32 oz) Frozen Tater Tots
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1/4 cup Pickled Jalapeños

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat until mahogany-colored. Add the diced onions halfway through. Drain the excess fat thoroughly to prevent a greasy sauce.
  2. Stir in the minced garlic, chili powder, and Worcestershire sauce to the beef mixture and cook for 1 minute until fragrant.
  3. In a 6-quart slow cooker insert, combine the beef mixture, drained beans, drained corn, condensed soup, and milk. Stir until well-incorporated and smooth the top with a spatula.
  4. Arrange the frozen tater tots in a single, tight layer across the top of the beef mixture.
  5. Cover and cook on High for 4 hours. You'll know it's ready when the sauce is bubbling at the edges and the tots are tender.
  6. Top with shredded cheddar cheese and pickled jalapeños during the last 15 minutes of cooking until melted.