Ingredients
200 g thick-cut bacon, chopped
240 g yellow onion, chopped
240 g red bell pepper, chopped
450 g ground sirloin
230 g hot pork country sausage (e.g. Jimmy Dean)
10 g chopped garlic
305 g condensed cream of mushroom soup (e.g. Campbell's®)
120 ml whole milk
60 ml sour cream
2.5 g kosher salt
2.5 g black pepper
150 g frozen corn kernels
170 g shredded extra-sharp Cheddar cheese, divided
900 g frozen tater tots
30 g chopped fresh flat-leaf parsley
Directions
Step 1
Preheat the oven to 190°C (375°F) with a rack in the center position.
Step 2
In a large cast-iron skillet over medium heat, cook the bacon until browned and crisp, stirring often, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 30 ml of the drippings.
Step 3
Add the onion and bell pepper to the drippings in the skillet and cook until softened, about 4 minutes. Increase heat to medium-high and add the ground beef and sausage. Cook until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and drain fat if desired. Stir in soup, milk, sour cream, salt, and black pepper. Stir in corn, bacon, and 75 g of the cheese.
Step 4
Sprinkle the top evenly with the remaining 75 g of cheese and arrange tots in concentric circles over the cheese layer. There will be about 350 g of tots leftover; reserve for another use.
Step 5
Bake in the preheated oven until the top is golden brown and beef mixture is bubbly, about 35 minutes. Let sit for 5 minutes before serving. Sprinkle with parsley and serve hot.