Preparation Steps

• Heat oven to 425°F and position a rack in the center. Spread frozen tater tots on a parchment-lined sheet pan in a single layer and bake for 10 minutes to jump-start crisping. Set aside; keep the oven at 425°F.
• While the tots are in the oven, place a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, for 3 minutes.
• Stir in the onion, red bell pepper, 1/2 teaspoon kosher salt, and black pepper. Cook until the vegetables are tender and the beef is no longer pink, 5 to 6 minutes. Spoon off excess fat if needed, then add the garlic and chili powder; cook 30 seconds until fragrant.
• Fold in the corn, then pour in the Sloppy Joe sauce, Worcestershire, and mustard. Reduce heat to medium-low and simmer 3 to 4 minutes, stirring occasionally, until slightly thickened.
• Take the skillet off the heat and mix in the cream cheese until the sauce is smooth and velvety. Taste and adjust seasoning with a pinch more salt if desired.
• Lightly coat a 9×13-inch baking dish with nonstick spray. Scrape the beef mixture into the dish and gently fold in 1 cup of the shredded cheddar so there are melty pockets throughout.
• Arrange the pre-crisped tater tots snugly over the filling. Bake at 425°F until the sauce is bubbling at the edges and the tots are deep golden, 18 to 22 minutes.
• Sprinkle the remaining 1 1/2 cups cheddar over the tots and return to the oven until melted and lightly browned, 3 to 5 minutes. For extra crunch, switch to broil for the final 1 to 2 minutes, watching closely.
• Let the casserole rest for 5 to 10 minutes before serving so the layers set and scoop cleanly.