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For a spicier version, use Fustini's Chipotle olive oil, pepper jack cheese and add some cayenne pepper. Adapted from delish.com
Preheat oven to 425 F. In a large cast-iron skillet over medium-high heat, add olive oil. When heated, add onions and cook until softened, then add garlic and cook until fragrant, 1 more minute. Season with salt and pepper.
Add ground beef and break up, cooking until no pink remains 6-8 minutes. Drain excess fat, if any. Add flour and stir for one minute until flour is no longer raw. Slowly add balsamic and broth to the pan, stirring to break up flour clumps. Bring to a boil and simmer for 2 minutes. Fold in 1 cup cheese, peas and corn.
If your cast iron skillet is big enough (2" remaining above meat mixture) top with remaining cheese and layer bacon and tater tots in a single layer over beef filling.
If your skillet is NOT big enough, transfer to a 9x13" then top with remaining cheese and layer bacon and tater tots in a single layer over beef filling.
Bake until cheese is melted and tots are golden brown, about 27-30 minutes. Remove from the oven and let rest 2-3 minutes. Serve garnished with scallions.
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