Step 1

Preheat the oven to 400°F. Mist a 9×13 baking dish with cooking spray and set aside.

Step 2

In a skillet over medium-high heat, add one teaspoon of oil and onions. Sauté for 2 minutes then add the ground beef. Break into small pieces as it cooks through, about 8-10 minutes.

Step 3

Drain the cooked onion-ground beef mixture, if needed, and transfer it to the prepared baking dish.

Step 4

To the same skillet, add the remaining 2 teaspoons avocado oil and the mushrooms. Cook over medium heat for 2-4 minutes or until mushrooms are soft. Add the flour, stirring to evenly coat the mushrooms. Slowly add the broth one cup at a time, stirring constantly to avoid flour lumps. Simmer for 3-5 minutes or until thickened. Add the salt, garlic and onion powders, and black pepper. Stir to combine.

Step 5

Pour the mushroom mixture into the baking dish over the ground beef mixture. Add the cooked lentils, frozen mixed vegetables, frozen cauliflower rice, and 1 cup of the shredded cheese. Stir well.

Step 6

Stir and spread the mixture out evenly in the baking dish.

Step 7

Layer the tater tots over top of it in an even layer and press down very lightly. Sprinkle the remaining ½ cup shredded cheese on top.

Step 8

Bake for 35-40 minutes or until bubbly and the tater tots are golden brown on top.

Step 9

Remove from the oven, let cool for 5 minutes before serving.