Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Heat a skillet over medium heat, add the ground beef, and cook until browned, breaking it apart as it cooks.

Stir in the diced onion and garlic, cooking until the onion is softened.

Drain any excess grease.

In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, shredded cheddar cheese, salt, pepper, and smoked paprika.

Stir until the mixture is smooth and well combined.

Spread the cooked beef mixture evenly in the prepared baking dish.

Pour the sauce over the beef and spread it out evenly.

Arrange the frozen tater tots in a single layer on top of the casserole.

Bake the casserole uncovered in the oven for 40-45 minutes, or until the tater tots are golden brown and crispy.

If desired, sprinkle bacon bits and extra cheese on top during the last 5 minutes of baking.

Let the casserole rest for 5 minutes before serving.

Garnish with fresh parsley for a pop of color and added flavor.