Preheat your oven to 350°F (175°C) and spray a 13" x 9" baking dish with nonstick cooking spray.

In a large skillet over medium heat, brown the ground beef for about 7-8 minutes, then stir in Worcestershire sauce, salt, and pepper.

Melt 2 tablespoons of butter in the same skillet, add sliced mushrooms and sauté until soft. Sprinkle in the flour, whisk in half-and-half and chicken broth until thickened.

Reduce heat to low; stir in sour cream, Frank’s Red Hot Sauce, cumin, and cayenne. Pour over the beef in the baking dish.

Layer shredded cheddar cheese over the soup mix, then add jalapeños, and top with frozen tater tots.

Bake in the preheated oven for 40-45 minutes until tater tots are golden brown and cheese is bubbling.

Let cool for about 10 minutes before serving to allow layers to set.