Save Pin
When you want to wow a crowd, Beef Bacon Cheeseburger Stuffed Tater Tot Cones totally deliver. Take everything you love from a classic cheeseburger and pack it into crunchy little cones that are cheesy, smoky, and totally grab-and-go. They’re wild, messy, gooey, and nobody ever forgets them—believe me, folks light up when you walk in with a tray of these shiny golden beauties fresh out of the oven.
First time I brought these out for my family’s big game gathering, not a crumb was left. Now my siblings beg for them any time we hang out together.
Bold Ingredients
- Diced onions: Toss in for a sweet kick and a bit more bite, grab ones that are heavy and smooth
- Mozzarella cheese: For extra gooeyness, shred your own and sprinkle that goodness on top
- Ketchup: That sweet and tangy taste that screams burger, look for one that has plenty of tomato flavor
- Mayonnaise: Adds the creamy, smooth richness; the full-fat stuff tastes best
- Frozen tater tots: These form that perfect crispy cone shell; go for a golden brand to max out crunch
- Salt and pepper: Bring out all the flavors—kosher salt and smashed black peppercorns get it just right
- Cheddar cheese: Gives that sharp hit of cheese; grating it yourself helps it melt so much better
- Beef Bacon: For a deep, smoky bite; get thick slices, fry till crisp, then tear up for max crunch
- Mustard: Zings things up and cuts through the richness; yellow does the trick
- Ground beef: The hearty part—choose 80/20 beef for a juicy filling
Delicious Instructions
- Finish and Serve:
- Give the cones another round in that hot oven, about five to ten minutes, till the mozzarella is all stretchy and golden in spots. Dish them up while piping hot so you get those epic cheese pulls.
- Make the Cheese Volcano:
- Blend leftover filling with mozzarella in a bowl. Right after the tater cones come out toasty, put a scoop of the cheese mix on each one so you get that crazy melted cheese look.
- Bake the Cones:
- Put your stuffed cones on a tray lined with parchment paper, spread them out so they crisp up nicely. Bake in a hot oven—shoot for 425 degrees F—and check them after 15 minutes. They’re done when golden and the cheese goes bubbly.
- Shape and Fill the Tater Tot Cones:
- Take your frozen tater tots and carve out the middle with a little knife or skewer so they look like cones. Pack in the beefy filling but stop before you overdo it, then pile on a heap of shredded cheddar.
- Prepare the Filling:
- Toss the ground beef into a skillet, break it up, and brown it deep over medium heat. Get rid of any extra fat—don’t want it greasy. Toss in your bacon crumbles, small bits of onion, ketchup, mayo, and mustard. Mix all that together and let it sizzle for a couple minutes. Season and taste, make it what you like.
Save Pin
I always grab extra sharp cheddar for the cheeseburger vibes. My best memory is when my niece’s party had these and they were totally gone before anyone finished the cake!
Smart Storage
Toss leftovers in a sealed box in the fridge for up to three days. Pop in a hot oven to re-crisp—skip the microwave or you’ll lose that crunch. If you’re prepping ahead, hold off on the volcano cheese until it’s time to eat for the ultimate melty cheese moment.
Swaps and Changes
Sub ground turkey or chicken to make it lighter. Not into beef bacon? Turkey bacon does the trick. Try Swiss or pepperjack for a new cheese flavor. Add sliced pickled jalapenos to the mix for a spicy vibe.
Save Pin
Fun Ways to Serve
Stack the cones high on a big platter and toss in some dipping sauces like hot ketchup or fancy burger sauce. They steal the show at parties—serve with greens if you want to keep things fresh, or toss on other bites like pickles and chips.
Cheeseburger Backstory
This cone setup is just a playful way to show off those classic American cheeseburger flavors. Tater tots give you that cozy throwback feel and the ketchup-mustard mix makes you think of diner burgers everyone loves.
Common Questions
- → What’s the trick for making tater tots cone-shaped?
Let the tots sit out a bit so they're not too stiff, then gently press the center out using a chopstick tip or a skinny spoon to get that perfect cone.
- → Can I make the burger filling before I need it?
For sure! Get it cooked the night before, stash it in the fridge, and you’ll breeze through filling those cones later.
- → Is there a cheese that melts best for the volcano part?
Shredded mozzarella's the way to go—melts easy and runs down like lava once baked up top.
- → How can I stop the cones from turning soggy when I reheat them?
Blast them in the oven at 375°F for 8-10 minutes. That’ll crisp them right back up and keep the cheese gooey.
- → Any cool twists I can try in the filling?
Toss in some chopped pickles, pan-fried mushrooms, or swap the cheddar for pepper jack if you want a new vibe.