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Preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Add onion and garlic and cook, stirring constantly, until lightly browned, 7 to 8 minutes; season with salt.
Add beef, breaking up meat into smaller pieces. Cook, stirring frequently, until browned and no longer pink, 6 to 7 minutes; season with salt and pepper. Transfer to a medium bowl.
Reduce heat to medium and melt butter. Add flour and cook, whisking constantly, until roux is bubbly and fragrant, 1 to 2 minutes. Slowly add broth, then whisk constantly until mixture simmers and thickens; there should be no lumps. Stir in soup.
Add meat mixture, corn, beans, Worcestershire, mustard (if using), and half of cheese; season with salt. Pour mixture into a 13" x 9" baking dish. Top with remaining cheese. Arrange tater tots in horizontal rows on top, leaving a small gap between each.
Bake casserole until center and edges are bubbling, 35 to 40 minutes. Top with scallions.