2 cups shredded Mexican blend cheese (8 ounces), divided

To serve (optional):

Pico de gallo

Diced avocado

Pickled jalapenos

Sour cream

Chopped cilantro

Heat oil in a large skillet over medium-high until shimmering. Add the beef and onion, and use a wooden spoon to break the beef into smaller pieces. Cook until the beef browns and is no longer pink, about 10 minutes. Drain off any fat. Remove from the heat, and stir in the salsa, beans, taco seasoning mix and corn.

Coat the insert of a 4- to 6-quart slow cooker with cooking spray. Arrange 1/2 of the tater tots in the bottom of the slow cooker. Top with the beef mixture and sprinkle with 1/2 the cheese. Arrange the remaining tater tots on top.

Cover and cook until the edges of the tots are crispy and the casserole is hot, 6 to 8 hours on the low setting or 3 1/2 to 4 1/2 hours on the high setting. Ten minutes before serving, sprinkle the remaining cheese over the top of the tater tots. Cover and cook until cheese melts. Scoop into bowls, and top with pico de gallo, diced avocado, pickled jalapenos, sour cream or cilantro.

Recipe notes: The beef mixture can be cooked up to one day in advance. Refrigerate in an airtight container until ready to use. Transfer leftovers to an airtight container and refrigerate for up to three days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)