Bacon Cheeseburger Tater Tot Cones with Cheddar and Bacon

Ingredients

• frozen tater tots (48 to 56 tots; thawed until pliable)
• 1 tbsp neutral oil or cooking spray (For coating the foil molds)
• 0.25 tsp salt (For sprinkling over the shells)
• 1 lb lean ground beef
• 0.5 tsp kosher salt (For seasoning the beef)
• 0.5 tsp black pepper (For seasoning the beef)
• 1 tsp onion powder (For seasoning the beef)
• 0.5 tsp garlic powder (For seasoning the beef)
• 2 tbsp ketchup (Stirred into the beef)
• 1 tbsp yellow mustard (Stirred into the beef)
• 1 cup sharp cheddar cheese (Shredded)
• 6 cooked bacon (Slices, crumbled)
• 0.25 cup dill pickles (Finely chopped)
• 2 tbsp onion (Finely diced; optional)
• 0.5 cup burger sauce, ranch, or ketchup (For dipping)

Steps

1. 1

   Heat the oven to 425°F. Shape heavy-duty foil into 8 small cone molds, each about 3 inches tall. Coat the outside of each mold lightly with neutral oil or cooking spray.

2. 2

   Press 6 to 7 thawed tater tots around each foil mold, compacting them into an even cone shell. Sprinkle the shells lightly with salt, then place the molds upright or on their sides on a parchment-lined baking sheet.

3. 3

   Bake the shells for 18 to 22 minutes, turning the pan once, until they are deep golden and firm. Let them cool for 3 minutes, then gently slide out the foil molds.

4. 4

   While the shells bake, brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Cook until it reaches 160°F and no pink remains, then drain the excess fat.

5. 5

   Stir the kosher salt, black pepper, onion powder, garlic powder, ketchup, and yellow mustard into the cooked beef. Cook for 1 minute, keeping the filling thick.

6. 6

   Spoon the seasoned beef into the crisp tater tot cones.

7. 7

   Top the filled cones with shredded cheddar and crumbled bacon. Return them to the oven for 4 to 6 minutes, until the cheese is melted.

8. 8

   Top the hot cones with chopped dill pickles and diced onion, if using. Serve immediately with burger sauce, ranch, or ketchup for dipping.

Notes

Keep the sauce on the side or drizzle it immediately before serving so the cones stay crisp. The shells should be deep golden and dry before removing the foil molds; pale shells may sag. Fully assembled cones soften as they sit. For make-ahead preparation, cook the beef and bacon up to one day ahead, then shape and bake the shells close to serving time and fill and melt the cheese just before serving. Leftovers reheat best in an air fryer or toaster oven at 350°F until hot and crisp.

Nutrition per serving

• appetizer
• party snack
• American
• baked
• beef
• cheesy
• bacon
• finger food