Preheat the oven to 350°F (175°C).

Heat a large skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains. Drain excess fat.

Stir the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper into the beef until evenly combined and warmed through.

Grease a baking dish. Spread the beef mixture in an even layer.

Scatter the drained corn evenly over the beef.

Sprinkle the shredded cheese over the corn.

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

Bake for 30–35 minutes, until tater tots are golden brown and crispy and the casserole bubbles at the edges.

Let rest for a few minutes before serving so the layers set.