Ingredients
Ground beef: choose 80 or 85 percent lean for juicy filling and flavor
Bacon: thick cut holds up really well and adds smoky richness
Diced onions: mellow out during cooking and give that classic burger taste
Ketchup: adds sweetness and a tangy kick to balance the meat
Mayonnaise: brings creaminess that melts into the beef
Mustard: classic yellow for zip but try Dijon for a grown up touch
Salt and black pepper: grind fresh for the best aroma in every bite
Frozen tater tots: look for sturdy ones with a crunchy exterior for easy hollowing
Shredded cheddar cheese: gives that classic cheeseburger richness try sharp for more bite
Shredded mozzarella cheese: stretches for an extra gooey topping use whole milk for the best melt
Fresh block cheeses: always go for fresh block cheeses if you can since pre shredded can have a powdery coating
Instructions
Prepare the Filling:
Cook the ground beef in a skillet over medium heat until it is deeply browned and all pink is gone about eight minutes Drain off the excess fat Mix in the bacon onions ketchup mayonnaise mustard salt and pepper Stir together to make sure the mixture is thoroughly combined The bacon should be crumbled pretty small so it mixes evenly Turn off the heat and let it cool slightly
Create the Tater Tot Cones:
Carefully hollow out each tater tot using a small knife or spoon Take your time so they hold their shape and can be filled without falling apart A half inch well in each works great
Stuff and Cheese the Cones:
Spoon the cheeseburger mixture into each hollowed tater tot Press gently to fill them right to the top so you have lots of beefy filling Sprinkle the cheddar cheese over the top of each one covering the meat mixture
Bake the Cones:
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