1 pound ground beef (80–85% lean)
1 cup barbecue sauce
2 cups shredded sharp cheddar cheese, divided
1 (16-ounce) bag frozen tater tots
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch white casserole dish or similar baking dish.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain off any excess grease to keep the casserole from getting oily.
Pour the baked beans into the prepared casserole dish. Stir in the cooked, drained ground beef and the barbecue sauce until everything is evenly combined and spread into an even layer.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the bean and beef mixture.
Arrange the frozen tater tots in a single, even layer over the top, covering the surface of the casserole completely. No need to thaw them first.
Bake uncovered for 35–40 minutes, until the tater tots are crisp and golden and you can see the edges of the casserole bubbling and caramelized around the sides.
Carefully remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return to the oven for 5–10 more minutes, just until the cheese is melted, gooey, and lightly golden in spots.
Let the casserole rest for at least 10 minutes before serving so it can set slightly and slice more neatly. Use a large spoon or spatula to lift out portions, making sure to scoop down through all the hearty, baked layers.
Variations & Tips
You can swap the ground beef for ground turkey or plant-based crumbles if you want to lighten things up or make it more flexible for guests. For a sweeter, more traditional cookout flavor, use a honey or brown sugar barbecue sauce; for more kick, try a smoky or spicy variety and add a pinch of red pepper flakes when browning the meat. If you like onions or peppers, finely chop 1 small onion and/or 1 bell pepper and sauté them with the ground beef before draining. Different cheeses also work well: use pepper jack for spice, Colby Jack for extra melt, or a smoked cheddar for more depth. To make this ahead, assemble the casserole up to the tater tot layer, cover tightly, and refrigerate up to 24 hours; when ready to bake, uncover and add 5–10 extra minutes to the first bake time since it will be cold. For food safety, always cook the ground beef until no pink remains and the juices run clear; if using a thermometer, aim for 160°F (71°C). Don’t leave the baked casserole out at room temperature for more than 2 hours—cool leftovers, cover, and refrigerate promptly, and reheat until steaming hot before serving again.
