2 pounds 80/20 ground beef
10 strips bacon, diced
4 cloves garlic, minced
1 yellow onion, diced
1/3 cup all-purpose flour
3 cups milk
1 tablespoon Worcestershire sauce
12 oz frozen peas
3 cups shredded cheddar cheese
1/4 cup sour cream
1 bag frozen tater tots
Kosher salt & fresh ground black pepper
In a large skillet, combine the ground beef, bacon, garlic, and onion over medium heat, until the meat has browned and the vegetables have become aromatic.
Sprinkle the flour over the ground beef, and mix until fully combined.
Stir in the milk and Worcestershire sauce, and allow to cook until the gravy has thickened, about 3-4 mins.
Remove ground beef mixture from the heat, and add the frozen peas, sour cream, and 2 cups of shredded cheddar. Season with salt & pepper to taste. Stir together and set aside.
Lightly spray the inside of your slow cooker with nonstick cooking spray. Cover the bottom of the slow cooker with tater tots, so they are all in a single layer. Pour the ground beef mixture over the tater tots, and top the ground beef with the remaining tater tots.
Cover slow cooker and cook casserole on low for about 3 hours. In the last 20 mins, uncover and top with the remaining cup of cheddar cheese. Re-cover and allow to fully melt.
When cheese is melted and the casserole is hot all the way through, turn off crockpot and serve in individual bowls direct from the pot. Garnish with extra cheese or sour cream and serve hot, immediately.
Pro-tip: You can substitute cream of mushroom soup to save some time, but omit the milk, flour, sour cream, and Worcestershire sauce.
Pro-tip: You can also make this recipe in the oven by baking it at 350°F for about 40 mins.
