In article >, kilikini
> wrote:

> Wayne Boatwright wrote:
> > On Wed 23 Feb 2005 09:01:03a, Gal Called J.J. wrote in
> > rec.food.cooking:
>
> >
> > Do the tater tots lose their crispy crust in this dish? I don't
> > think I'd like it if they did...the same as I don't like gravy on
> > French fries.
> >
> > Thanks,
> > Wayne
>
> I agree with you, Wayne. I'd have to have 'em crunchy, but again, the
> ground beef doesn't sound all that appealing to me. Now, oven toasted tater
> tots on a freshly grilled burger, that I could see!
>
> kili
>
>
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.

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.