FoodBanter.com - View Single Post - Tater-Tot Hotdish

(Gal Called J.J.) wrote in
:

> One time on Usenet, Stark > said:
>
> <snip>
>
> > My tots were crisp for the most part, but using 1 lb. ground beef
> > browned and 1 can celery soup, the beef was granular--way too dry.
> > Moreover the undiluted soup did not sauce properly in the ground
> > beef.
>
> What kind of ground beef did you use? I use 80/20, it seems to be
> more tender.
>
> > Don't know what I'll do next time, if there is one. Maybe
> > half-brown the meat and semi-dilute the soup. Using raw ground
> > beef sort of scares me.
>
> I didn't like the raw beef, simply because I had to drain all
> that grease out as the casserole cooked. But I did check it with
> a temp. probe before we ate it...
>

Tater-Tots??? I like to pan fry them and sprinkle on a little
shredded sharp cheddar just before serving...I find pan frying in a
little oil is the best and fastest way to ensure a good crispy exterior
and fuffy insides.

Serve with hamburger patties covered in fried onions...and perhaps gravy
on the patties ONLY.

I feel that the use of sauce, any sauce would endanger their
crispness...reducing them to bread-crumbed mashed potatoes lumps which
doesn't appeal to me.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban