Preheat oven to 350°F.
Heat skillet over medium high heat and brown ground beef. Remove beef from pan and reserve 2 tablespoons of beef fat.
Add 2 tablespoons of butter to skillet and once melted, add in onion, bell pepper, poblano pepper and mushrooms. Saute until onion is transluscent and peppers and mushrooms are tender.
Add frozen veggies to skillet with other veggies and cook until tender crisp. Remove from heat.
In medium sized pot combine condensed cream of mushroom soup, sour cream and milk. Stir until well incorporated.
Add the chili powder, chipotle chili powder, cumin, granulated garlic, ground black pepper, soy sauce & worcestershire sauce into the mushroom soup/sour cream/milk mixture and stir to combine.
Add beef and vegetable mixture and canned jalapenos to the creamy sauce and stir until incorporated.
Pour mixture into prepared casserole dish. Sprinkle with cheese and top entire dish with mini tater tots. Lightly sprinkle the tots with smoked paprika.
Place in preheated oven for 45 minutes or until hotdish is bubbling and tater tots are crispy and golden brown.
