Bacon Cheeseburger Cones (Printable Version)
# What You'll Need:
→ Main
01 -
450 g ground beef
02 -
6 slices beef bacon, cooked and crumbled
03 -
120 g cheddar cheese, shredded
04 -
24 frozen tater tots
05 -
120 g mozzarella, freshly grated
06 -
75 g onions, finely diced
→ Sauce
07 -
60 ml mayonnaise
08 -
60 ml yellow mustard
09 -
60 ml ketchup
→ Seasoning
10 -
Salt, add to taste
11 -
Black pepper, crack on as you want
# Steps to Follow:
01 -
Set all your tater tots, which are now full, on a tray lined with parchment. Bake at a high temp for 15–20 minutes so the shells get crispy and cheddar turns soft and gooey.
02 -
Fire up the oven to 220°C before you do anything else. Cook the ground beef in a pan over medium heat; go until there's no pink left. Pour off any extra grease. Add in your bacon pieces, onions, and all three sauces—ketchup, mayo, and mustard. Sprinkle in salt and pepper, stir everything together well, then pull the pan off the burner.
03 -
Use a blade or little spoon to gently hollow out each tater tot, making a space to hold goodies. Pack in the hot cheesy beef and bacon blend first, then put a shower of cheddar on top while they're still hot.
04 -
Mix any leftover beef filling with mozzarella in a bowl. Spoon this blend on every cone as soon as they leave the oven while they're still super hot.
05 -
Slide the filled cones right back into the oven for up to 10 minutes. Pull them out when cheese is bubbling and edges are browned. Eat them right away while they're oozy and hot.
# Additional Tips:
01 -
Pop unfinished ones in an airtight container and keep cold for three days max. For crispiness again, reheat at 190°C for under 10 minutes.
02 -
Mozzarella melts best if you grate it yourself at home. The bags from the store just don't make it stretchy and gooey.
03 -
It's cool to fill tot cups ahead—up to about four hours before baking. Chill them, then bake later, just tack on a couple more minutes.
04 -
You can freeze cones that haven't hit the oven for up to two months. Bake right out of the freezer but add an extra 5–8 minutes to their cook.