Brown ground beef with salt, pepper, chili powder, garlic powder and onion powder, drain well. Add soup cans and milk to skillet and cook on medium until incorporated, then slowly add ground beef and mix well. Cook for 5 minutes until soup begins to thicken. Slowly add drained corn and mix again.

In a 13-x9-inch glass casserole pan add enough tator tots to cover just the bottom. Add soup/hambuger mixture and spread out over tator tots. Make sure tator tots do not go up sides of pan. They must stay on the bottom. Add remaining tots to cover over mixture. Cover dish in foil tightly and put in preheated 350F oven. Cook for 1 hour. Remove foil and turn up temperature to 400F and put pan on top rack to brown tots for 10 to 15 minutes. Be sure to check after 10 minutes to avoid burning. Let stand for 5 minutes before serving.

I like to use Ore-Ida because the tator tots stay intact even after scooping out. Other brands just fall apart. If you have a favorite brand feel free to try it. This dish is also good with 1 cup of shredded Cheddar cheese.