Heat the oven to 350 degrees so it's ready once the casserole is assembled.

Set a large skillet over medium-high heat and add the ground beef. Cook it fully, break it apart as it starts to brown. Drain off the excess grease. This helps the filling stay thick, and not oily.

Reduce the heat and add the taco seasoning over the beef. Stir well and let it cook for a couple minutes so the spices soak in and give it a deep flavor.

Add the corn (be sure you've drained it!) and the nacho cheese soup to the pan. Stir until everything is well mixed. Let it heat through for a couple of minutes.

Spoon the mixture into a well greased 9×13 baking dish. Make an even layer across the bottom.

Layer the frozen tater tots on top in a tight single layer so they bake even.

Bake uncovered for 45 minutes, until the tots turn a delicious golden.

Sprinkle all the shredded cheese over the top and put it back into the oven.

Bake for about 5 more minutes just until the cheese melts and settles. Don't let the cheese get brown, just melted.