Preheat oven to 400 degrees.

Heat a large cast iron skillet to medium heat and brown the turkey. Add the chopped onion, minced garlic and a bit of garlic powder, onion powder and salt and pepper.

Add a bag of mixed vegetable and stir well.

Remove the mixture from the pan to a mixing bowl and return the skillet to the stove.

Add the butter and allow it to melt. Add the gluten free flour and stir well and allow it to brown lightly. Pour in the milk while stirring until the mixture begins to thicken.

When it has thickened well, remove from heat and add half the cheese and the sour cream.

Pour the cream of soup mixture in the mixing bowl with the meat and vegetable mixture, stir well.

Add the mixture back to the cast iron skillet and top with the remaining cheese and tater tots.

Bake for 30 minutes.