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Frozen tots are softened and pressed into muffin-tin cups before filling with cooked beef and cheese. This replaces the impractical instruction to hollow frozen tots into cones.
Ingredients and measurements
- 450 g ground beef
- 6 slices beef bacon, cooked and crumbled
- 120 g shredded cheddar cheese
- 24 frozen tater tots
- 120 g shredded mozzarella cheese
- 75 g diced onions
- 60 ml ketchup
- 60 ml mayonnaise
- 60 ml mustard
- Salt, to taste
- Black pepper, to taste; Cooking spray or oil for the muffin tin
Preparation and cooking
- Stage 1
Heat oven to 425°F and grease a standard muffin tin. Divide twenty-four tots among six wells, four per well. Bake about ten minutes until soft enough to press, then press over each base and partway up the sides. Bake again until the cups hold their shape.
- Stage 2
Cook beef and onions together, breaking up meat, until beef reaches 160°F. Drain fat and stir in cooked bacon, ketchup, mayonnaise, mustard and seasoning.
- Stage 3
Fill potato cups modestly, add cheddar and mozzarella and bake until centers reach 165°F and cheese melts. Serve extra filling alongside rather than piling it above the cups.
- Stage 4
Rest until firm enough to lift with a spoon. Loosen the edges and support each base when serving.
Frozen tots are too small and fragile to hollow reliably. Pressing softened tots into a tin creates a supported cup.
Why change the shape?
Possibly not. The measured twenty-four tots make a small number of cups; surplus filling is a separate serving, not a reason to overload them.
Will all the beef fit?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why change the shape?
Frozen tots are too small and fragile to hollow reliably. Pressing softened tots into a tin creates a supported cup.
- Will all the beef fit?
Possibly not. The measured twenty-four tots make a small number of cups; surplus filling is a separate serving, not a reason to overload them.