Heat a large skillet over medium heat and add the ground beef. As it cooks, break it apart with your spoon and let it sizzle until no pink remains. The smell of beef browning is your first hint that something cozy is on the way.

Add the chopped onion and garlic to the skillet. Cook until the onions turn soft and translucent, releasing a sweet, savory aroma. Season with salt, pepper, paprika, and Worcestershire sauce, stirring until everything is well combined.

Lower the heat and stir in the cream of mushroom soup and sour cream. The mixture should look rich and velvety, coating every bit of beef. If you’re using vegetables, fold them in now for little pops of color and sweetness.

Spread the beef mixture evenly into your baking dish. Sprinkle shredded cheddar cheese generously over the top—this is where that gooey magic starts. Arrange the frozen tater tots in a single layer, covering the entire surface like a golden mosaic.

Bake in a preheated 375°F (190°C) oven for 35–40 minutes, until the tater tots are crisp and golden. If you like extra crunch, broil for the last 3–5 minutes, keeping a close eye on it.