Skillet Tator Tot Casserole

In large skillet over medium-high heat, brown unseasoned meat, stirring/chopping to get meat into small size pieces, and add the onions while the meat browns. Open and drain the can of corn and add that to the meat once it is well browned. Cook 1 to 2 minutes, or longer, to let the corn start to brown too. Add the garlic powder and salt and pepper to taste. Add the tator tots then pour on the tomato sauce, cream of mushroom soup, and the water and stir gently to combine. Don’t stir too much – the tots should stay in one piece.

Bring to a boil then reduce the heat to medium-low and cover with a lid and cook for 8 to 10 minutes. Turn the heat off and leave the lid on for another 5 minutes then serve.