Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking up the meat with a wooden spoon, for 7–8 minutes until the beef is fully browned and the onion is soft and translucent.

Add the minced garlic and cook for 1 minute more until fragrant. Carefully drain any excess fat from the pan.

Reduce heat to medium. Stir in the cream of mushroom soup, sour cream, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until everything is fully combined and the filling is creamy and uniform. Taste and adjust seasoning as needed.

Transfer the beef filling to the prepared baking dish and spread it into an even layer.

Sprinkle 1 cup of the shredded cheddar cheese evenly over the beef filling.

Arrange the frozen tater tots in a single tight layer on top of the cheese, covering the surface completely. Press them in gently so they sit snugly together.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15–20 minutes until the tater tots are deeply golden and crispy and the filling is bubbling around the edges.

In the last 3–4 minutes of baking, sprinkle the remaining 1 cup of cheddar cheese over the tots and return to the oven until fully melted and slightly golden.

Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve hot.