1 1/2 to 2 pounds ground beef
1 medium onion, chopped
1 clove garlic (I use the pre-minced, jarred stuff to save time)
seasoned salt, garlic salt, pepper to taste
2 cans cream of mushroom soup
1 empty soup can filled with milk
1 1/2 to 2 cups shredded cheddar cheese, divided
1 bag of tater tots or Crispy Crowns (I prefer them because they're smaller and cook through better.)
Over medium heat, cook onion, garlic, and ground beef until beef is just browned. Season well. Spread beef mixture in the bottom of a 9 x 13-inch pan. Dump tater tots on top of beef mixture and spread them out evenly. In a medium mixing bowl, whisk cream of mushroom soup and one can of milk until smooth. Add all but 1/2 cup of cheese and mix well. Pour soup mixture over the tater tots evenly. Sprinkle parsley on top.
Cover tightly with foil and bake at 425 for about 25 minutes (until it's really bubbling). Uncover and sprinkle the remaining cheese on top. Bake about 10 more minutes--until cheese is melted thoroughly. Remove from oven and let sit about 5-10 minutes before serving. It will be very hot!