Ingredients
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Instructions
Pop the cones back into the oven for another 5–10 minutes. When the tops are super melty and bubbling with gold edges, pull them out. Grab one while they’re steamy for the meltiest cheese experience.
Take a bowl and toss together the shredded mozzarella with whatever beef filling you have left. Pile this mixture on top of each hot cone when they first come out of the oven.
Grab a knife or spoon and scoop out the center of every tater tot, making a little cup shape. Pack them with your warm beefy, cheesy bacon mix. Right after, throw cheddar cheese on top of each one.
Switch on your oven to 220°C before you begin. Toss ground beef in a hot pan over medium and cook it until it gets brown all the way. Get rid of any grease you see. Mix in your cooked bacon bits, onion pieces, ketchup, mayo, and mustard. Toss in salt and pepper, give everything a good stir, then take it off the heat.
Place your stuffed tater tots onto a parchment-paper-lined baking sheet. Bake for 15–20 minutes with the oven hot, until the outside looks crisp and the cheddar’s gooey.
Notes
- Pop any leftovers in a sealed container and stash in your fridge for up to three days. To get that crunch back, reheat at 190°C for about 8–10 minutes.
- You’ll get the best cheesy melt if you grate the mozzarella fresh yourself. Pre-packaged just doesn’t melt the same way.
- You can stuff your tater tot cups ahead of time—up to four hours early. Store them cold, then bake later, just tack on a couple more minutes to the cook time.
- Freeze your uncooked filled cones for up to two months. Make life easy and bake straight from frozen, just give them 5–8 extra minutes.
