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

Keep the tater tots frozen until assembly to ensure they crisp properly.

Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until mostly browned (about 5–7 minutes).

Add diced onion and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook 30 seconds more until fragrant.

Drain excess fat if necessary. Reduce heat to low.

Stir in the can of cream of mushroom soup, sour cream, and 1/2 cup milk. Mix until smooth. Season with salt and pepper to taste.

Remove from heat and stir in 1 cup of shredded cheddar until incorporated. The filling should be creamy but not soupy.

Spread the beef mixture evenly in the prepared baking dish.

Arrange frozen tater tots in a single layer to cover the top.

Sprinkle remaining 1 cup cheddar evenly over the tots.

Bake uncovered for 30–40 minutes, or until the cheese is melted and the tater tots are golden and crispy. If you like a crisper top, broil for 1–2 minutes — watch closely to avoid burning.

Let rest 5 minutes. Garnish with diced red bell peppers and chopped chives before serving.