Step 1: Preheat and Prep

1. Preheat the oven to 400°F.

Tip: Use an oven-safe skillet (10–12 inches) to go from stovetop to oven seamlessly.

Step 2: Cook the Beef Mixture

1. In a large skillet over medium heat, melt 2 Tbsp butter and add ½ large diced onion. Cook until translucent, about 3 minutes.
2. Increase heat to medium-high, add 1 lb ground beef, 2 cloves minced garlic, and 2 Tbsp taco seasoning. Cook, stirring occasionally to break up the beef, until lightly browned and no longer pink, about 5–7 minutes.

Tip: Drain excess fat if using less lean beef to avoid a greasy sauce.

Step 3: Make the Sauce

1. Reduce heat to medium and stir in 3 Tbsp tomato paste and 1 Tbsp cornstarch until fully combined.
2. Add 1 cup half and half, ½ cup tomato sauce, ¼ tsp salt, and ¼ tsp red pepper flakes.
3. Cook for 5–10 minutes, stirring occasionally, until the sauce thickens and begins to bubble and pull away from the skillet sides.

Tip: Stir constantly after adding cornstarch to prevent lumps; simmer until sauce coats the back of a spoon.

Step 4: Assemble the Casserole

1. Remove the skillet from heat.
2. Sprinkle 1½ cups Mexican blend shredded cheese evenly over the beef mixture.
3. Arrange 32 oz frozen tater tots in concentric circles over the cheese.

Tip: Place tater tots in a single layer for even crisping; no need to thaw.

Step 5: Bake

1. Bake for 25–30 minutes until the tater tots are golden brown and the cheese is fully melted.

Tip: Check tots for crispness; broil for 1–2 minutes at the end for extra golden tops (watch closely to avoid burning).

Step 6: Serve

1. Top with dollops of sour cream, halved wild cherry tomatoes, and chopped green onions.
2. Serve immediately from the skillet.

Tip: Let rest for 2–3 minutes before garnishing to settle flavors; serve with extra sour cream on the side