Veggie Loaded Tater Tots

Instructions

• 1

  Place the mushrooms, cauliflower, zucchini and carrot in a food processor bowl. Pulse until finely chopped, scrapping down the side as needed. Transfer to a bowl. Add the onion and garlic to the processor and pulse until finely chopped scrapping down the side. Alternatively, finely chop by hand.

• 2

  Heat the oil in a 12-inch cast iron skillet over medium heat. Add the onion and garlic and cook, stirring for 3 minutes, or until soft.

• 3

  Increase the heat to high, add the beef and cook, stirring to break up the lumps, for 3 minutes, or until browned.

• 4

  Add the chopped vegetables and tomato paste and cook, stirring for 1 minute. Add the tomatoes, salt and pepper and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes, or until reduced slightly. Taste and adjust the seasoning, if necessary. Meanwhile, continue to the next step.

• 5

  Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 375°F, for 28 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Using a spatula, level the top of the casserole and place the tater tots on top.

• 7

  Once preheated, place the skillet in the oven and cook for 28 minutes. When the Rotate Remind signals, sprinkle with the mozzarella and continue cooking.

• 8

  The tater tots should be browned and crisp. If not, cook it a little longer.

• 9

  Sprinkle with the parsley and serve.