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Get ready for these Beef Bacon Cheeseburger Stuffed Tater Tot Cones—they're messy, salty, oozy, and always a party hit. All the flavors you love from a classic cheeseburger get shoved into crunchy tater tot cones you can grab and eat with your hands. Perfect for sharing and always packed with heaps of gooey cheese. When you walk in with a tray of these, everybody cheers. They're full-on crowd-pleasers and vanish the moment you set them down.
I made these one football night and they disappeared in minutes. Now my brothers and sisters keep begging for a batch every family party.
Unbeatable Ingredients
- Mayonnaise: Smooths everything out with creamy flavor. Pick full-fat for those meltier cones
- Ground beef: Juicy burger taste is right here. Choose eighty-twenty—it gives you that rich bite
- Salt and pepper: Add these to punch up your flavors. I like coarse salt and crack the pepper fresh
- Mozzarella cheese: Makes every bite super oozy. Grate it right before tossing on for the best cheese strings
- Cheddar cheese: That sharp taste is a classic. Shred your own if you crave melty goodness
- Ketchup: Sweet and tangy ketchup ties in that real-deal burger flavor. Only the tomatoey stuff
- Beef bacon: Smoky, crunchy bits bring it all together. Go for thick and fry it until really crispy
- Diced onions: Chopped onions add both crunch and sweetness. Find ones that feel firm when you squeeze 'em
- Mustard: A squirt of zippy yellow mustard wakes it up
- Frozen tater tots: Make your cones by scooping out the middle. Pick any brand that bakes up golden and crisp
Epic Step-by-Step
- Finish and Serve:
- After baking, put the stuffed cones back in the hot oven five to ten minutes—stop once you see melty golden cheese. Eat them fast! You’ll get cheese pulls in every bite
- Make the Cheese Volcano:
- Grab a bowl and mix your shredded mozzarella with whatever burger filling you’ve got left. Pile onto each cone for melty, over-the-top cheesy tops as soon as they’re out
- Bake the Cones:
- Spread loaded cones on your lined baking sheet. Bake at four-twenty-five Fahrenheit for around fifteen to twenty minutes—watch close so the cheese doesn’t get too dark
- Shape and Fill the Tater Tot Cones:
- Take frozen tater tots and gently hollow each into a cone shape with a skewer or pointy knife. Fill the cones with the beefy mix and top with cheddar without squishing the cone
- Prepare the Filling:
- Cook your ground beef on medium until brown and tasty, then pour off excess fat. Toss in bacon, chopped onion, ketchup, mayo, and mustard. Stir for a couple of minutes so flavors blend, then toss in salt and pepper last—taste to adjust
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The cheddar brings that familiar burger tang from my childhood. One party memory—my niece’s birthday, these got swiped off the table well before any cake showed up.
Super-Fresh Storage
Leftovers? Pop them in a sealed container in the fridge for up to three days. Skip microwaving so the shells stay crisp and instead toss them right in a hot oven. Want that melted cheese topper? Sprinkle mozzarella after reheating so it’s fresh and gooey every time
Easy Swaps
Use ground chicken or turkey for something lighter. No beef bacon? Turkey bacon does the trick for smokiness. Try Swiss or pepperjack cheese instead of cheddar for a twist. Like spice? Mix in chopped pickled jalapenos
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Fun Serving Ideas
Stack your cones on a big tray with little bowls of dipping sauces—think spicy ketchup or secret burger sauce. They’re perfect as the star snack but also play great with chips, pickles, or even just a crunchy salad for some greens
Burger Cone Story
Stuffing a cheeseburger into a cone is total fun—a mashup that takes you right back to diner days. Tater tots give a throwback vibe, and ketchup plus mustard make every bite taste like the world’s top sandwich
Common Recipe Questions
- → How do I turn tater tots into cone shapes?
Let your tots soften for a few minutes first. Take a tiny spoon or even a chopstick to gently hollow out the center, then just mold each tot into a cone as you go.
- → Is it okay to make the bacon-beef mix ahead of time?
Absolutely! Cook up the filling and stash it in the fridge overnight. It’ll save you trouble when it’s time to bake and fill the cones.
- → What’s the best cheese for that gooey bubbly top?
Shredded mozzarella works magic here. It melts so smooth and bubbles up nice—get that volcano effect!
- → What’s the trick for getting crispy cones after reheating?
Pop them in a hot oven at 375°F for 10 minutes or so. The outside goes crunchy again and the cheese turns perfectly gooey.
- → How can I switch up the filling?
Go wild! Add some pickles, toss in sautéed mushrooms, or trade cheddar for pepper jack if you’re into spicy stuff.