Type what you have

Ingredients

• ✓ potato nugget
• buffalo wing sauce
• vegan ranch salad dressing

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place frozen potato nuggets in the basket of the air fryer. Cook for 8 minutes, shaking halfway through the cook time.
3. 3 Transfer potatoes to a large bowl. Drizzle wing sauce over top and toss until evenly combined. Return to the air fryer basket.
4. 4 Cook for 10 minutes undisturbed. Transfer to a serving plate and serve with ranch dressing for dipping.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• ground beef
• sloppy joe sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
2. 2 Bake in the preheated oven until light golden and crisp, 20 to 24 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add sloppy joe sauce and simmer until heated through, 5 to 10 minutes.
4. 4 Arrange potato nuggets on a plate; top with sloppy joe sauce and Cheddar cheese.

By Bridget

Ingredients

• ✓ potato nugget
• mayonnaise
• sour cream
• olive oil
• garlic
• lemon juice
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until tots are golden brown, about 25 minutes.
4. 4 Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.
5. 5 Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• rotisserie chicken breast
• cheddar cheese
• salsa
• ranch dressing
• buffalo wing sauce
• cayenne pepper
• cilantro

Instructions

1. 1 Heat air fryer to 370 degrees F (190 degrees C) for 2 minutes.
2. 2 Add potato nuggets and cook until all pieces are cooked and crispy, shaking basket frequently, about 12 minutes. You may need to cook them in batches.
3. 3 Divide potato nuggets between plates and top with even amounts of chicken, Cheddar cheese, and salsa.
4. 4 Blend the ranch and buffalo sauce together in a bowl. Drizzle sauce over totchos. Garnish with cayenne pepper and cilantro.

By thedailygourmet

Ingredients

• ✓ potato nugget
• chicken breast
• celery seed
• olive oil
• buffalo wing sauce
• monterey jack cheese
• ranch dressing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• bacon
• garlic salt
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping bacon grease in the skillet.
3. 3 Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
4. 4 Carefully remove half of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of cheese and top with remaining cheese.
5. 5 Transfer the skillet to the preheated oven and bake until nuggets are warmed through and cheese is melted and starts to turn golden brown, about 10 minutes.
6. 6 While the nuggets are baking, crumble cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

By fabeveryday

Ingredients

• ✓ potato nugget
• onion
• cooking spray
• ground beef
• golden mushroom soup
• cheddar cheese

Instructions

1. 1 Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.
5. 5 Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

By Stacey Prevette

Ingredients

• ✓ potato nugget
• brown gravy
• ham
• swiss cheese
• cheddar cheese
• bacon
• chive
• bacon
• cheddar cheese curd

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potato nuggets on a baking sheet in an even layer.
3. 3 Bake in the preheated oven until lightly browned and crisp, about 20 minutes.
4. 4 Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
5. 5 Top with crumbled bacon and chives. Scatter cheese curds around and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• ground beef
• evaporated milk
• cream of chicken soup
• cream of mushroom soup
• corn
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 While beef is cooking, mix together evaporated milk and condensed soups in a large bowl. Set aside.
4. 4 Transfer drained beef to a 9x13-inch baking dish. Spread corn evenly over beef. Layer potato nuggets over corn. Pour milk-soup mixture over potatoes.
5. 5 Bake in the preheated oven for 45 minutes. Top with Cheddar cheese and continue baking until potatoes are golden brown and cheese is melted, 15 more minutes. Let sit for 20 minutes before serving.

By Janessa Zinn

Ingredients

• ✓ potato nugget
• ground beef
• onion
• green bean
• cream of mushroom soup
• sour cream
• processed cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion; cook and stir until soft and translucent, about 5 minutes.
3. 3 Meanwhile, stir green bean liquid, condensed soup, and sour cream together in a bowl until well combined. Set sauce aside.
4. 4 Stir green beans into beef-onion mixture to combine; transfer to a casserole dish. Top with cheese slices; cover with frozen potato nuggets. Pour sauce over top.
5. 5 Bake in the preheated oven until potatoes are browned and sauce is bubbly, about 1 hour.

By REBECCA1978

Ingredients

• ✓ potato nugget
• hot bulk sausage
• onion
• button mushroom
• celery
• garlic
• sage
• rosemary
• chicken broth
• potato flakes
• egg
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Crumble sausage into skillet and cook until browned, about 5 minutes. Add onion, mushrooms, and celery; cook for 5 more minutes. Mix in garlic, sage, and rosemary; cook for 2 minutes. Turn heat off.
3. 3 Whisk together chicken broth, potato flakes, and eggs in a large bowl until well combined. Add sausage mixture, Tater Tots®, and parsley. Mix well and pour into a 9x13-inch glass casserole dish.
4. 4 Bake in the preheated oven until stuffing is cooked through and lightly browned, about 45 minutes. Turn broiler on high and broil until tots are crispy, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• cooking spray
• bacon
• chorizo
• celery
• water
• egg
• garlic base

Instructions

1. 1 Preheat the oven to 370 degrees F (190 degrees C). Allow to preheat for 2 minutes. Spray a 7-inch springform pan with cooking spray.
2. 2 Place Tater Tots® into the air fryer basket and bake for 15 minutes, shaking basket halfway.
3. 3 Meanwhile, cook bacon pieces in a small skillet over medium-high heat until crisp, about 5 minutes. Add chorizo and celery slices. Saute for about 3 minutes. Drain excess grease.
4. 4 Transfer Tater Tots® to a bowl and pour bacon-chorizo mixture on top. Mix in water, egg, and garlic base; stir to thoroughly coat. Fill into prepared springform pan.
5. 5 Reduce temperature of air fryer to 320 degrees F (160 degrees C). Add springform pan to the air fryer and cook for 7 minutes until dressing is cooked through. If dressing doesn't look done, cook an additional 3 minutes.

By thedailygourmet

Ingredients

• ✓ potato nugget
• bacon
• chicken breast
• salt
• black pepper
• colby cheese
• monterey jack cheese
• milk

Instructions

1. 1 Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle.
2. 2 Season chicken pieces lightly with salt and pepper.
3. 3 Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything.
4. 4 Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.

By Natasha Douglas

Ingredients

• ✓ potato nugget
• olive oil
• barbecue seasoning
• chicken thigh
• butter
• hot pepper sauce
• hot honey
• mexican-style cheese blend
• white mexican cheese sauce
• pickled red onion
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
2. 2 Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
3. 3 Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
4. 4 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
5. 5 Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
6. 6 Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
7. 7 Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.

By Chicageaux Culinary

Ingredients

• ✓ potato nugget
• cooking spray
• ground beef
• green onion
• taco seasoning mix
• tomato soup
• nacho cheese soup
• milk
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
4. 4 Layer potato nuggets in the prepared casserole dish.
5. 5 Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
6. 6 Spoon ground beef mixture over potato nuggets; pour in soup mixture.
7. 7 Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

By 2macs114

Ingredients

• ✓ potato nugget
• cooking spray
• vegetarian mushroom burger patty
• vegetarian chili
• cream of mushroom soup
• cream of asparagus soup
• evaporated milk
• onion
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray a skillet with cooking spray and heat over medium heat. Cook mushroom patties in the pan until halfway cooked through, 7 to 9 minutes. Remove from heat and let cool, about 5 minutes. Chop finely on a cutting board. Line the bottom of a rectangular or square 2 1/2-quart baking dish with patty pieces. Pour chili on top and spread evenly. Layer potato nuggets over chili.
3. 3 Mix mushroom soup, asparagus soup, evaporated milk, onion, and pepper together in a large bowl. Pour mixture over potato nuggets evenly.
4. 4 Bake in the preheated oven until bubbly and heated through, 45 minutes to 1 hour, removing 15 minutes before baking completes to sprinkle with Cheddar cheese.

By LovesBoma

Ingredients

• ✓ potato nugget
• canola oil cooking spray
• bacon
• onion
• white sugar
• black pepper
• salt
• apple cider vinegar
• parsley
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
2. 2 Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
3. 3 Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
4. 4 Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
5. 5 Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
6. 6 Remove Tater Tots from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

By Allrecipes Member

Ingredients

• ✓ potato nugget
• beef round steak
• kosher salt
• black pepper
• vegetable oil
• tomato paste
• garlic
• butter
• all-purpose flour
• beef broth

Instructions

1. 1 Slice beef into 3/4-inch strips; then slice these pieces, at an angle, into smaller "tips." Season beef with salt and pepper.
2. 2 Heat oil in a large skillet over high heat until shimmering. Transfer in beef, arranging in a single layer. Let the meat sear until browned, 3 to 5 minutes, before turning over and browning the other side.
3. 3 Reduce heat to medium and add tomato paste, garlic, and butter. Stir everything until the butter melts, and then stir in the flour. Cook and stir for 1 minute.
4. 4 Stir in broth. Raise heat to high and bring to a simmer. Reduce to low, cover, and cook until beef is starting to get tender, about 1 hour and 15 minutes.
5. 5 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
6. 6 Uncover, turn heat to medium, and simmer, stirring occasionally, until the sauce has thickened, and the meat is tender, about 30 minutes.
7. 7 While meat simmers, bake potato nuggets in the preheated oven until crispy and heated through, 20 to 25 minutes.
8. 8 Taste beef tips and adjust the seasoning. Serve immediately over hot potato nuggets.

By John Mitzewich

Ingredients

• ✓ potato nugget
• ground beef
• corn
• salsa
• processed cheese
• cream cheese
• taco seasoning mix
• black olive
• jalapeno pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, salsa, processed cheese, cream cheese, and taco seasoning to ground beef and stir until combined.
3. 3 Spread beef mixture over bottom of 9x13-inch baking dish. Arrange potato nuggets over beef mixture, sprinkle black olives, jalapenos, and Cheddar cheese on top.
4. 4 Bake in preheated oven until potato nuggets are crisp and cheese is bubbly, about 25 minutes. Garnish with sour cream.

By mullucj45

Ingredients

• ✓ potato nugget
• ground beef
• onion
• garlic powder
• salt
• black pepper
• cream of mushroom soup
• cheddar cheese
• paprika
• parsley flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish.
3. 3 Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture.
4. 4 Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

By Carol White Howden

Ingredients

• ✓ potato nugget
• vegetable oil
• corn
• mushroom
• green bell pepper
• mild salsa
• tomato
• nacho cheese sauce
• ground beef
• taco sauce
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
3. 3 Bake in the preheated oven until beef is no longer pink, about 25 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

By Missy

Ingredients

• ✓ potato nugget
• ground beef
• taco seasoning
• water
• nacho cheese dip
• tomato
• green chile
• black olive
• cheddar cheese
• taco sauce
• cheddar cheese
• lettuce
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes.
3. 3 Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
4. 4 Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.

By Ali Green

Ingredients

• ✓ potato nugget
• cooking spray
• pork sausage
• onion
• garlic
• tomato
• green chile pepper
• broccoli
• mexican cheese blend
• cream of celery soup
• black pepper
• red pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
3. 3 Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
4. 4 Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.

By Smiles_JS

Ingredients

• ✓ potato nugget
• cooking spray
• ground beef
• onion
• worcestershire sauce
• steak seasoning
• garlic powder
• black pepper
• cream of mushroom soup
• milk
• cheddar cheese
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
2. 2 Spread 20 potato nuggets in the casserole dish.
3. 3 Bake in preheated oven until warmed through, about 10 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
5. 5 Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
6. 6 Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
7. 7 Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

By Kristy

Ingredients

• ✓ potato nugget
• ground beef
• onion
• garlic
• corn
• red bell pepper
• sloppy joe sauce
• cream cheese
• paprika
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain any fat and set beef aside.
3. 3 Saute onion and garlic in the same skillet until translucent, 3 to 5 minutes. Add corn and bell pepper; cook until soft, 5 to 10 minutes. Return beef to the skillet. Stir in Sloppy Joe sauce, cream cheese, paprika, salt, and pepper. Simmer over medium-low heat until sauce is heated through, about 5 minutes.
4. 4 Pour the beef mixture into a 9x13-inch baking dish and spread evenly. Top with 1 cup Cheddar cheese. Arrange potato nuggets over the top. Sprinkle remaining Cheddar cheese on top.
5. 5 Bake in the preheated oven until the potato nuggets are crispy and golden, about 25 minutes. Serve hot.

By KelseyS

Ingredients

• ✓ potato nugget
• olive oil cooking spray
• chicken
• chicken gravy
• cream of chicken soup
• evaporated milk
• sage and onion stuffing mix
• onion
• garlic
• celery seed
• black pepper
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
3. 3 Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
4. 4 Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
5. 5 Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.

By Carolyn Coleman

Ingredients

• ✓ potato nugget
• cooking spray
• ground beef
• corn
• red bell pepper
• green bell pepper
• black bean
• onion
• garlic
• taco seasoning mix
• mexican cheese blend
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
2. 2 Cook ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add in frozen corn, black beans, onion, garlic, and taco seasoning mix to ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
3. 3 Combine ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the potato nuggets; stir to combine.
4. 4 Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour remaining enchilada sauce over the potatoes.
5. 5 Bake in the preheated oven for 40 minutes. Sprinkle remaining cheese over the casserole and return to the oven until the cheese is melted and bubbly, about 5 minutes more.

By Mama Smith

Ingredients

• ✓ potato nugget
• butter
• onion
• celery
• garlic
• rosemary
• thyme
• salt
• black pepper
• pea
• carrot
• corn
• ground beef
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a 11x17-inch baking sheet.
2. 2 Bake in the preheated oven for 15 minutes.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
4. 4 Melt butter in a stockpot or braising pan over low heat. Add onion, celery, garlic, rosemary, thyme, salt, and pepper. Increase heat to medium-low and cook for 15 minutes, stirring occasionally. Reduce heat to low. Add peas and carrots and corn. Continue stirring occasionally.
5. 5 Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat. Pour beef into the stockpot. Add Worcestershire sauce and mix well. Pour mixture into the prepared casserole dish and level the top. Spread potato nuggets on top.
6. 6 Bake in the preheated oven, rotating halfway, until heated through, about 30 minutes. Add cheese on top and bake until cheese melts, about 15 minutes more.

By Eric I

Ingredients

• ✓ potato nugget
• vegetable oil
• salt
• sichuan peppercorn
• ground pork
• onion
• red chile pepper
• garlic
• ginger
• chicken stock
• shaoxing wine
• fermented bean paste
• soy sauce
• firm tofu
• cornstarch
• water
• green onion

Instructions

1. 1 Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
2. 2 Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
3. 3 Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
4. 4 Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
5. 5 Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
6. 6 Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
7. 7 Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

By Dan Whalen

Ingredients

• ✓ potato nugget

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions, about 4 minutes.
2. 2 Place desired amount of potato nuggets into the air fryer basket in a single layer, working in batches if necessary.
3. 3 Cook in the preheated air fryer for 6 minutes. Shake the basket. Cook until crispy, or to desired doneness, about 4 minutes more.

By Soup Loving Nicole