Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a light coat of olive oil and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Add the ground beef to the skillet. Break it apart with a wooden spoon or spatula and cook, undisturbed for the first minute to encourage browning, then continue breaking apart and stirring until the beef is fully cooked through with no pink remaining, about 7-9 minutes total.

Carefully tilt the skillet and spoon off or drain any excess fat from the beef. Return the pan to medium heat.

Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix until everything is fully combined and the filling is creamy and uniform. Remove from heat.

Transfer the beef filling to the prepared baking dish and spread it into an even layer. Scatter 1.5 cups of the shredded cheddar cheese evenly over the filling.

Arrange the frozen tater tots in a single, snug layer directly on top of the cheese, covering the filling completely. Do not thaw the tots — use them straight from the freezer.

Bake uncovered in the preheated oven for 30 minutes, until the tots are beginning to turn golden.

Scatter the remaining 1/2 cup of shredded cheddar over the tots and return the casserole to the oven for an additional 8-10 minutes, until the cheese is melted and bubbly and the tots are deeply golden and crispy.

Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with sliced green onions or fresh parsley if desired. Serve directly from the baking dish.