Cook Time::55 mins
Active Time::20 mins
Total Time:: 1 hr 15 mins
Servings::8
Ingredients
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2 slices thick-cut bacon, chopped
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 pound ground sirloin
8 ounces hot pork country sausage (such as Jimmy Dean)
2 teaspoons chopped garlic
1 (10.75 ounce) can condensed cream of mushroom soup (such as Campbell's®)
½ cup whole milk
¼ cup sour cream
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup frozen corn kernels
1 ½ cups shredded extra-sharp Cheddar cheese, divided
1 (32 ounce) package frozen tater tots
2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center position.
Heat a large cast-iron skillet over medium. Add bacon and cook, stirring often, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings.
Dotdash Meredith Food Studios
Add onion and bell pepper to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Increase heat to medium-high and add ground beef and sausage. Cook, stirring, until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook, stirring constantly, 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 1/2 cup of the cheese.
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Sprinkle top evenly with remaining 1 cup cheese and arrange tots in concentric circles over cheese layer (there will be about 1 1/2 cups tots leftover; reserve for another use).
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Bake in the preheated oven until 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.
Dotdash Meredith Food Studios