Chili Cheese Tater Tot Casserole

In a large skillet, cook ground beef over medium-high heat until browned and crumbly, about 5–6 minutes. Drain excess grease.
Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Add taco seasoning, salt, and pepper to taste.
Stir in canned chili and diced tomatoes with green chilies. Let simmer 2–3 minutes until the mixture thickens and flavors blend.
Spread the chili mixture evenly in a greased 9x13-inch baking dish. Add dollops of cream cheese, spread sour cream over top, and sprinkle 1½ cups of shredded cheddar cheese.
Arrange frozen tater tots in a single layer over the cheese mixture, pressing slightly into the surface. Do not thaw tater tots first.
Bake uncovered at 375°F for 35–40 minutes, until tater tots are golden brown and cheese is bubbling around the edges.
Let casserole rest for 5 minutes after baking for easier scooping and serving.
Top with extra shredded cheese (optional), sliced green onions, pickled jalapeños, and fresh cilantro before serving.