Cowboy Casserole



½ pound ground beef
1 15.25-oz can whole kernel corn, drained
1 10¾-oz can condensed cream of mushroom soup, undiluted
1¼ cup shredded Colby Jack cheese, divided
⅓ cup 2% milk
¼ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ medium yellow onion, chopped
2 cloves of garlic, minced
¼ teaspoon ground black pepper
2 cups frozen tator tots
¼ cup Rotel tomatoes
1 tablespoon chives, we used freeze dried because that’s what we had on hand but fresh would be best!
¼ cup olives, sliced *optional ingredient