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1
Preheat oven to 350 F.
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2
In a large pot, heat the olive oil on medium heat and add the chopped onion and green bell pepper.
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3
Allow the onion and bell pepper to cook for 3-5 minutes until they become translucent.
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4
Then add the ground beef.
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5
Mix the beef into the onion and pepper while breaking up the ground beef.
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6
Allow the beef to cook for 10-15 minutes or until completely cooked.
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7
Drain the beef mixture, removing excess fat and return the mixture back to the pot.
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8
Season with the salt, pepper, onion powder, Worcestershire sauce and ketchup.
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9
Mix the seasoning into the beef.
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10
Now add the pickles and stir.
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11
Remove from heat.
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12
In a medium saucepan on low to medium heat melt the butter.
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13
Once the butter has melted, whisk in the flour.
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14
Once you have whisked in the flour it will appear lumpy.
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15
Slowly pour in the milk while whisking to remove the lumps.
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16
Once the milk begins to steam add half of the sharp cheddar cheese.
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17
Constantly stir until the cheese has fully melted and the sauce is smooth.
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18
Remove from heat and set aside.
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19
Into a 9x13 casserole pan, add the beef mixture and spread it evenly in the dish.
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20
Add the tater tots lining them in rows on top of the beef.
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21
Next, pour the cheese sauce over the tater tots.
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22
Sprinkle the diced tomatoes on top of the tater tots and sprinkle the last half of the cheese on top.
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23
Bake in the oven for 30 minutes.
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24
Remove from oven and allow the casserole to cool before serving.
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25
Note: I suggest that you buy two 8-ounce blocks of sharp cheddar cheese and grate them yourself because it melts better than the pre-shredded cheese.
