2 T. Evoo
1 lb. Lean ground beef
1 small onion, chopped
2 medium zucchini, shredded
1 1/2 cups chopped tomatos, divided
1 cup corn kernals
1 T. Chili powder
1 T. Worchestershire sauce
1/4 tsp. Salt
1 T. All purpose flour
1 cup shredded sharp cheddar, divided
2 cups frozen veggie tater tots
Chopped chives

2 T. Evoo 1 lb. Lean ground beef 1 small onion, chopped 2 medium zucchini, shredded 1 1/2 cups chopped tomatos, divided 1 cup corn kernals 1 T. Chili powder 1 T. Worchestershire sauce 1/4 tsp Salt 1 T. All purpose flour 1 cup shredded sharp cheddar, divided 2 cup s frozen veggie tater tots

Preheat oven to 450.

Heat oil in a large oven-proof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. And zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire, and salt. Cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat.

Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tots with cooking spray. Transfer the pan to the oven.

Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives.