Start by heating a large skillet over medium heat. Add the ground beef and break it up with a spoon or spatula as it cooks. Once it’s browned and cooked through (about 5-7 minutes), drain any excess fat. Then, toss in the chopped onion and cook for another 2-3 minutes until it’s soft and translucent.

Now, stir in the taco seasoning and a pinch of salt and pepper. You’ll want to mix it well to coat the meat and onions with all that flavorful seasoning. Add the can of drained corn and kidney beans, and stir everything together.

Here’s where things get creamy! Stir in the can of cream of mushroom soup. This will give the casserole a nice, rich base. Mix everything together and let it simmer for about 3-4 minutes, just to make sure everything is heated through.

Transfer the beef mixture into a baking dish. You want to make sure it’s spread out evenly across the bottom. Then, sprinkle a generous amount of shredded cheddar cheese on top—because, let’s be real, cheese makes everything better.

Now comes the fun part: the tater tots. Arrange them in a single layer over the cheesy beef mixture. Don’t worry if they don’t fit perfectly—that’s part of the charm! It’s going to bake up into a crispy, golden topping.

Pop the casserole in a preheated 400°F oven for about 25-30 minutes, or until the tater tots are golden brown and crispy. The cheese will be bubbly and melty, which means it’s time to pull it out of the oven and enjoy!

Once it’s done baking, let it sit for a few minutes to cool slightly before serving. If you’re feeling fancy, top it with some chopped green onions or fresh cilantro for a little burst of color and flavor.