2 cans cream of mushroom soup (I like to use one regular and one reduced fat)
Preheat the oven to 400 degrees. In a skillet, brown the ground beef and onions. Season with salt and pepper while cooking. If the ground beef is very lean, a little extra virgin olive oil may need to be added. Drain any excess fat from the cooked ground beef, if needed. Stir in cream of mushroom soup. Transfer the mixture to a baking dish. Cover the mixture with the desired amount of cheese. Then top with enough tater tots to cover the casserole. Bake for 35-40 minutes or until the tater tots are brown and the cheesy is bubbly.