In a large skillet over medium heat, add ground beef and diced onion. Cook for about 6–8 minutes until beef is browned and onions are softened. Drain excess fat.

In a large mixing bowl, combine cooked beef and onion with cream of mushroom soup, sour cream, and shredded cheddar cheese. Add drained corn, garlic powder, black pepper, salt, and smoked paprika. Stir until well blended.

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

Spread the creamy beef mixture evenly into the greased casserole dish.

Arrange the frozen tater tots on top in a single, even layer.

Cover the casserole dish with foil and bake for 25 minutes.

After 25 minutes, remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes until tater tots are golden brown and crispy.

Let the casserole rest for about 5 minutes before serving. Garnish with chopped parsley.