Don't be fooled: This casserole has tons of veggies in it to balance out the meat and potatoes.
Position a rack in the center of the oven; preheat to 425°. Line a rimmed baking sheet with parchment paper. Arrange the tots in a single layer on the baking sheet. Bake until very crispy, about 22 minutes. Season the tots with salt and pepper, the granulated garlic, granulated onion, and paprika.
Preheat the broiler.
Meanwhile, for the filling, in a large skillet, heat the oil, two turns of the pan, over medium high. Add the beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season. Add the scallions, Worcestershire, and garlic. Cook, stirring often, until the mixture is fragrant and the scallions soften, about 2 minutes. Stir in the sour cream and stock.
For the succotash, heat another large skillet over medium. Add the butter. When it melts, add the onion, chiles, and garlic. Cook, stirring often, until the vegetables soften, 1 to 2 minutes. Add the corn, green beans, and thyme; season. Cook the succotash, stirring often, until the corn and green beans are crisp-tender, 5 to 6 minutes. Add the tomatoes and stir until heated through, 1 to 2 minutes. Stir in the lime juice and season to taste with the hot sauce.
In a 3-quart casserole dish, spread the beef in an even layer. Top with the succotash, then the crispy tots. Sprinkle with the cheddar. Broil the casserole until bubbly and browned in spots, about 2 minutes.