Peaked And Tweaked Tater Tot Casserole

• 2 lbs ground beef
• 1 small onion, chopped
• 2 -3 garlic cloves, pressed
• 2 (10 1/2 ounce) cans cream of mushroom soup (you can also use cream of celery or cream of chicken soup. I prefer mushroom)
• 2 1/2 cups shredded cheese (cheddar and monterey jack combo)
• 1/2 cup sour cream (or to taste)
• 1 (14 1/2 ounce) can green beans (I leave these out and serve on the side)
• salt (to taste)
• pepper (to taste)
• onion powder (to taste)
• garlic powder (to taste)
• 1 (24 ounce) bag tater tots

1. Brown the ground beef, onion, and garlic in a heavy skillet; drain off excess fat.
2. Place the meat mixture back in the skillet and add the soups and a handful of the cheese. Once the cheese is melted, add the seasonings and sour cream.
3. Place the heated mixture into a greased 9 X 13 inch pan. Top with remaining cheese. Place tator tots in rows on top of the cheese.
4. Bake in a 350 degree oven until tator tots are golden brown (30 to 45 minutes).
5. **I have also used mased potatoes instead of the tator tots**.

ground beef, onion, garlic, cream of mushroom soup, shredded cheese, sour cream, green beans, salt, pepper, onion, garlic, tater

Taken from www.food.com/recipe/peaked-and-tweaked-tater-tot-casserole-319351 (may not work)