Place a large skillet over medium-high heat. Add the ground beef. Break the beef apart with a wooden spoon. Cook until the beef is browned, about 6 minutes.*. Add the frozen mixed vegetables, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Stir well. Add the mushroom soup and cheddar soup to the beef.
Using paper towels and 1 teaspoon of olive oil, wipe the air fryer basket with oil. Fill the air fryer basket with the frozen tater tots in a single layer for best results. Set the air frying temperature to 400 F, and a cook time of 15 minutes. Toss the tater tots at the half way point, about 7 ½ minutes through cooking time.
Preheat your air fryer to 400° for 1 minute. Then load the basket with frozen Tater Tots and cook for 7 minutes. Shake the basket well, then continue air-frying the Tater Tots for another 5-7 minutes until they’ve crisped up to your liking. Allow them to cool for about 2 minutes before serving.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Bring an inch of water to a boil in a medium saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for 5 minutes, until they’re easily pierced with a fork.
A slightly longer cook time makes the most delicious difference in both the taste and texture of tater tots. A longer cook time will cause the tots to shrink and dry out a little, which makes them even crispier all around on the outside with a potato-y center that’s more dense and creamy.
Remove the tater tots from the oven and use a glass or the round edge of a spoon to press and form the tater tots into the base and up the sides of the muffin cups. Top each with ½-1 tablespoon of shredded cheese. Top with about 1 tablespoon crumbled bacon. In a medium bowl combine eggs, onion, salt, and pepper. Whisk to combine.
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how to make tater tots crispy
