Cheesy Bacon Tot Cones (Printable Version)
# What You'll Need:
→ Main
01 -
75 g onions, diced up
02 -
120 g mozzarella cheese, grated
03 -
24 frozen tater tots
04 -
120 g cheddar cheese, shredded
05 -
6 beef bacon slices, cooked then crumbled
06 -
450 g ground beef
→ Sauce
07 -
60 ml mustard
08 -
60 ml mayonnaise
09 -
60 ml ketchup
→ Seasoning
10 -
Black pepper for taste
11 -
Salt to taste
# How to Make It:
01 -
Pop the stuffed cones back in your hot oven. Wait 5–10 minutes until the cheese bubbles and turns golden. They're at their gooey best right out of the oven—dig in while hot.
02 -
Grab a fresh bowl and toss together that grated mozzarella and whatever meat mix is left. Once you've baked the cones, pull them out and pile this new cheesy blend on each.
03 -
Line your sheet with parchment, set those loaded tater tot cones on it, then pop into the hot oven. Give them 15–20 minutes so the cheese melts and tater tots get a crispy golden edge.
04 -
Cut or scoop out a cone center from each tater tot using a small spoon or knife. Stuff those hollowed tots with your cheesy beef bacon filling. Top them off with a sprinkle of cheddar.
05 -
Set your oven to 220°C so it heats up. Toss ground beef into a skillet on medium, cook till browned, and pour off extra fat. Add in the bacon, onions, ketchup, mayo, and mustard. Salt and pepper to taste, then stir well and take off the heat.
# Additional Tips:
01 -
If you've got leftovers, pop them in a sealed container and stash in the fridge for three days tops. Heat 'em back up at 190°C for about 8–10 minutes so they get crispy again.
02 -
Want that cheesy lava look? Shred mozzarella yourself—store-bought just doesn't melt as nice.
03 -
Tater tot cones can sit stuffed in your fridge for up to four hours before baking. Pop 'em in from cold and tack on a couple extra minutes to the bake time.
04 -
Haven't baked your cones but want to plan ahead? You can freeze them for a couple months. Bake straight from frozen and let them go 5–8 minutes longer.