Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain excess grease. Stir in the garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Dump in the Rotel, corn and cream cheese. Don’t stir.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting. Remove the lid. 
5. Turn Instant Pot to sauté setting. Stir cornstarch and water together until smooth. Stir the mixture into the pot to thicken. Once it has thickened turn off Instant Pot.
6. If you have an air fryer lid then toss the tots on top evenly and air fry for 10 minutes at 400° F. If you don’t have an air fryer lid then you can bake the tots in the oven according to package directions. 
7. Sprinkle the cheese on top and air fry for 1 more minute until melty. 
8. Scoop onto plates and serve. Top with diced tomatoes, sour cream and green onions, if desired.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain excess grease. Stir in the garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper. Transfer to slow cooker.
2. Dump in the Rotel, corn and cream cheese (no broth or cornstarch for slow cooker version). Stir.
3. Cover and cook on high for 2 hours or on low for 4 hours. Stir. Sprinkle cheese on top and let it melt.
4. Cook tots according to package directions in the oven. 
5. Scoop some contents of slow cooker onto a plate and top with some tots. Top with diced tomatoes, sour cream and green onions, if desired.

Oven Instructions: 

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain excess grease. Stir in the garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper. Stir in the Rotel, corn and cream cheese (no broth or cornstarch for oven version). Stir until cream cheese is melted and incorporated.
2. Pour the mixture into a 9×13 inch baking dish. Add the tots on top. Bake for 30 minutes at 375°F. Then sprinkle the cheese on top and bake for another 5 minutes.
3. Scoop onto a plate and top with diced tomatoes, sour cream and green onions, if desired.