Cheeseburger Tater Tot Bites (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
75 g chopped onions
02 -
120 g mozzarella cheese, shredded
03 -
24 tater tots, straight from the freezer
04 -
120 g cheddar cheese, shredded
05 -
6 cooked slices of beef bacon, broken up
06 -
450 g ground beef
→ Sauce
07 -
60 ml mustard
08 -
60 ml mayo
09 -
60 ml tomato ketchup
→ Seasoning
10 -
Salt, add as much as you like
11 -
Cracked black pepper, just enough
# Step-by-Step Directions:
01 -
Get your oven going at 220°C. Put a frying pan on medium heat, toss in the ground beef, and cook it until brown. Scoop off any grease. Throw in the chopped bacon, onions, ketchup, mayo, and mustard. Sprinkle in the salt and pepper. Mix it all up well, then set aside.
02 -
Grab a spoon or a little knife and carve out a hole in each frozen tater tot to make a small cup. Spoon the beef mix into each one. Top every tot with some cheddar shreds.
03 -
Spread the filled tater tots on a baking sheet with parchment underneath. Pop them in the oven for about 15–20 minutes. You want the outsides crisp and the cheddar all melty.
04 -
Stir the mozzarella and any leftover beef mix together in a bowl. When the tater tots come out of the oven, mound some of this cheesy filling right on each one.
05 -
Slide them back into the oven and bake 5–10 more minutes till the cheese gets gold and bubbly. Dig in while they're hot and oozy.
# Helpful Notes:
01 -
Leftovers? Stick ‘em in a sealed container in the fridge. They’ll keep for about 3 days. To crisp up again, heat in a 190°C oven for 8–10 mins.
02 -
Want mega melty cheese? Grab a block of mozzarella and shred it yourself before topping.
03 -
You can fill your tater tots up to 4 hours ahead. Just leave them in the fridge until you’re ready to bake, and tack on 2–3 minutes more in the oven.
04 -
Haven’t baked them yet? Freeze them for as long as 2 months. Bake straight from frozen, giving it 5–8 extra minutes to get done.