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.

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