Tater Tot Casserole

Sometimes I make food that's intended for children or 4-5 people.  Luckily,  my husband likes "kid food" and will take leftovers to work for lunch.  Thanks, Baby!  You're the greatest.  This is sort of like Shepherd's Pie, but not bland.  This recipe makes a very large, heavy, volume.  Halving it would be ideal for smaller appetites or fewer leftovers.

Ingredients
2 lbs ground beef
1 tbsp onion powder
1 tbsp garlic powder
1 medium yellow/white onion, diced
2 10.75 oz can cream of celery soup
1 - 8 oz pkg finely shredded sharp white cheddar cheese
1 - 8 oz pkg finely shredded monterrey jack cheese
1 - 10 oz bag frozen supersweet corn  (Try Steam of the Crop candy Corn by FlavRPac it's very good)
1 small bag frozen peas
1 small bag frozen carrot chips
1 - 2 lb bag tater tots
Kosher salt
Black pepper

Non-standard supplies
none

Instructions

1. Cook beef with powdered onion and garlic and drain well
2. Transfer beef to large mixing bowl and stir in soups
3. Add 1 1/2 tsp of salt and pepper to taste. 
4. Add half pkg of both cheeses and stir to combine.
5. Preheat oven to 400
6. Spray 9x13 baking dish with nonstick spray
7. Spread beef mixture into pan
8. Add a single layer of frozen peas
9. Add about 25-30 carrot chips and raw onion
10. Add corn to fill in all cracks until you can't see anything under the corn
11. Top with remaining cheese
12. Arrange tater tots side by side in dish
13. Cover with foil
14. Bake covered for 50 minutes
15. Remove foil and broil for 15 more minutes to crisp potatoes
16. Sprinkle salt and pepper on crispy potatoes before serving (they're rather plain otherwise)

Variations
Use any cream soup you wish, but I'd tay away from potato since there's already a lot of potato.  Add green beans if you wish.  Use different cheeses such as colby or a milder cheddar. To make this heart unhealthy entree a little lighter, use ground turkey.