1.Preheat your oven to 375°F. I always do this first. It tells the house, “We’re staying in tonight.”

2. Lightly grease an 8 or 9-inch baking dish. I go for whatever’s clean spray, butter, oil. This recipe forgives everything.

3.Brown the ground beef in a skillet over medium-high heat. I don’t rush this. I break it apart and let it get that deep flavor. It’s the base of a high-protein one pan meal that feeds and fills.

4. Add the diced onion and cook until soft about 4–5 minutes. Then toss in the garlic for just a minute. This step smells like home.

5. Season with salt, pepper, and Worcestershire. Just enough to make it taste like you tried harder than you did.

6. Stir in green beans and mushroom soup. Pantry staples, yes but when they hit the pan together, they become something better.

7. Spoon the beef mixture into your baking dish. Level it out like you’re smoothing worries. This step feels final, but it’s not.

8.Cover with shredded cheddar cheese. Two cups, minimum. This is where the magic starts to melt.

9.Top with frozen tater tots. You can line them up or just pour them on like I do when I’m tired. Either way, it’s art.

10.Bake uncovered for 30–35 minutes. When the tots are crisp and the cheese is bubbling, you’re there.