Cowboy Casserole

1 pound ground beef

1 10.75 ounce cream of mushroom soup

1/2 cup milk

1/3 cup sour cream

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups frozen corn

1 1/2 cups cheddar cheese shredded, divided

1/2 cup bacon cooked and chopped

28 ounces tater tots frozen

Preheat the oven to 375 degrees. Spray a 9×13 pan with cooking spray.

In a skillet, cook ground beef breaking into small pieces; until no longer pink. Drain grease.

In a large bowl, whisk cream of mushroom soup, milk, and sour cream until smooth.

Add onion powder, salt, and black pepper. Mix until combined.

With a wooden spoon stir in ground beef, corn, ½ cup of cheese, and bacon until well mixed.

Pour into the prepared pan. Layer ½ cup cheese and tater tots on top.

Bake for 40 minutes; until bubbly and tots are browned. Then top with remaining ½ cup cheese and bake until melted; about 5 minutes.

Serve with an additional sprinkle of bacon, if desired.