Start by preheating your oven to 375°F (190°C) and greasing a 9x13-inch baking dish with nonstick cooking spray. This prevents stick-y situations later on.

In a large skillet, heat the canola oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes until it becomes translucent and fragrant. You’re building flavor here, so don’t rush this step.

Add in the ground beef to your skillet. Break it apart with a spoon and cook until it's browned, about 7 minutes. Make sure to drain any excess fat for a healthier option.

Sprinkle in the cumin, roasted garlic powder, and kosher salt. Then, add the smoky taco seasoning. Stir everything well, allowing the spices to coat the meat and onions evenly. This will take the flavor to new heights.

Add in the drained pinto beans, fire-roasted tomatoes, and frozen corn. Stir well to combine. Allow this mixture to simmer for about 5 minutes to meld the flavors.

Pour half of the meat mixture into your prepared baking dish. Spread it evenly. Next, dollop half of the sour cream over the beef and layer it with half the shredded cheese.

Repeat the layering by adding the remaining beef mixture, more sour cream, and finishing with a final layer of cheese. Top it all off with the frozen potato tots, placing them evenly over the entire surface.

Slide the casserole into the preheated oven and bake for 30 to 35 minutes. You want the potato tots to be golden and crispy while the cheese is bubbling. This is the moment!

Once out of the oven, garnish with chopped cilantro if desired. Serve hot and watch everyone come back for seconds.