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- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks.
- Add diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent and the garlic is fragrant.
- Season the beef mixture with salt, pepper, oregano, basil, paprika, onion powder, and garlic powder. Stir well to combine.
- In a small bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
- Add the soup mixture to the skillet with the beef. Stir until everything is evenly coated and heated through.
- Stir in 1 cup of shredded cheddar cheese until melted and well combined.
- Transfer the beef and cheese mixture to the prepared baking dish, spreading it out evenly.
- Arrange the frozen tater tots in a single layer on top of the beef mixture.
- Bake in the preheated oven for 30-35 minutes, or until the tater tots are golden brown and crispy.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole and return it to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Topping Variation: For an extra crunchy topping, mix 1 cup of crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter and sprinkle it over the cheese layer before baking.
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