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1
Grease a 9x13 glass baking dish with non-stick spray and preheat oven to 375F.
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2
In a large skillet brown ground beef with Montreal steak seasoning (made by McCormick) and minced dried onion.
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3
Once the meat is browned, drain all extra grease from pan but keep the meat in the pan.
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4
Add 1 small can of creamed corn and one small can of corn nibblets (drained) to the ground beef and stir well.
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5
Add 2 cans of cream of mushroom soup (do not add milk or anything to this, just open the can and pour) to corn and beef mixture and stir well.
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6
Add a tablespoon each of soy sauce and Worcestershire sauce and mix well.
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7
At this point I always taste a tiny bit of the mixture and add additional soy or Worcestershire as needed to kick up the flavor.
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8
I suggest low sodium for some of the ingredients as it can end up tasting very salty otherwise.
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9
Adjust seasoning as needed if you dont happen to have low sodium on hand.
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10
The sauces and the steak seasoning mix are what makes this so different from old school tater tot dish.
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11
Once you have the flavor where you like it (we like it quite zippy, I always add more sauce) add half your bag of shredded cheese and stir.
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12
Pour this mixture into your baking dish in an even layer.
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13
On top of this place your tater tots (still frozen) in a single layer, in even rows.
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14
Sprinkle the top with the remainder of your cheese and bake uncovered for 30 minutes.
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15
Scoop into bowls and serve hot.
