Taco Tater Tot Casserole

Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray; set aside.
In a large skillet over medium-high heat, cook and crumble the ground beef until no pink remains and all the meat is fully browned, about 10 minutes; drain any fats that accumulate. Stir in the taco seasoning, chili beans, and corn; simmer for 5 minutes; reserve to cool slightly.
1 pound ground beef, 1 ounze package. taco seasoning, 15 ounce can mixed chili beans or plain chili beans, 15 ounce can Del Monte southwest corn, with poblano and red peppers
In a large mixing bowl, combine the prepared ground beef mixture with 2 cups of the shredded cheese and the potato nuggets, tossing gently to combine.
3 cups shredded cheddar cheese, 16 ounce frozen potato nuggets (aka tater tots!)
Combine the bbq sauce with the water and pour one-third of the sauce over the bottom of the prepared baking dish.
1 cup bbq sauce, 1 cup water
Add the prepared ground beef mixture to the baking dish, lightly pressing it down into an even layer. Drizzle the remaining bbq sauce over the top.
Bake, uncovered, for 25-30 minutes; sprinkle with the remaining 1 cup of cheese, then return to the oven for an additional 5-10 minutes or until the cheese is nicely melted and the casserole is hot and bubbly throughout.
Serve with your favorite toppings, as desired.