Preheat oven to 425°F.

Heat olive oil in a 10–12 inch cast iron skillet over medium heat. Add diced onion and cook for about 2 minutes until softened.

Add ground beef and cook, breaking apart with a spoon, until browned and cooked through — about 8 minutes. Drain excess fat if needed, leaving a thin layer.

Stir in the cream of mushroom soup, frozen mixed vegetables, garlic powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until heated through and combined.

Spread the beef mixture flat and even in the skillet. Sprinkle shredded cheddar cheese evenly over the top.

Place frozen sweet potato tots in a single tight layer on top of the cheese.

Transfer to the oven and bake 20–25 minutes until tots are golden and crispy. Serve immediately straight from the skillet.