In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it up into crumbles. Drain any excess grease.
Season the cooked ground beef with paprika, garlic powder, onion powder, black pepper, and salt. Stir well to combine.
Reduce the heat to low and mix in the cream of mushroom soup and sour cream. Cook for 2-3 minutes, stirring until the mixture is smooth and well combined.
Transfer the ground beef mixture to a greased 9x13-inch casserole dish. Spread it out evenly across the bottom.
Sprinkle the shredded cheddar cheese evenly over the beef mixture.
Top the casserole with a single layer of frozen tater tots, arranging them neatly to cover the entire surface.
Bake the casserole in the preheated oven for 35-40 minutes or until the tater tots are golden and crispy.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, and serve warm.
Notes
For a homemade cream of mushroom soup, substitute with a mixture of sautéed mushrooms, heavy cream, and chicken or vegetable broth.