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Muffin-Tin Tater Tot™ Hot Dish Cups
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Mini Tater Tot hot dish muffins - cute and savory comfort in every bite!
Ingredients:
  • 12 dozen frozen mini Tater Tots™ (about 6 cups) from 28-oz bag (144 nuggets)
  • 1/4 cup milk
  • 1 egg, slightly beaten
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1 lb ground beef (at least 90% lean)
  • 8 oz sliced mushrooms, chopped
  • 1 teaspoon Montreal steak seasoning
  • 1/4 cup ketchup
  • 1 tablespoon Sriracha sauce
Instructions:
  • Preheat the oven to 400°F and generously coat 12 regular-size muffin cups with cooking spray.
  • In each muffin cup, nestle 6 frozen mini Tater Tots™ and bake for 20 minutes. Once out of the oven, let cool for 5 minutes, then gently press the Tater Tots™ with 2 paper towels to form a base for the dish and blot away any extra oil.
  • In a large bowl, combine milk and egg, then mix in the cheese. Set aside.
  • In a large nonstick skillet, brown the beef over medium-high heat for 6 to 7 minutes, stirring often; drain and set aside. Using the same skillet, cook the mushrooms with steak seasoning for another 6 to 7 minutes until browned. Remove from heat and let cool for 2 minutes.
  • Combine the beef and mushrooms with the cheese mixture, then distribute the mixture evenly over the potatoes in each muffin cup.
  • Arrange an extra 6 Tater Tots™ on top of each cup. Transfer the muffin tin to a large rimmed cookie sheet. Bake for 32 to 34 minutes, until the mixture is set and the Tater Tots™ are golden brown. Allow to cool for 15 minutes, then carefully run a knife around each muffin cup and lift them out.
  • Combine ketchup and Sriracha sauce in a small bowl, then serve alongside the hot dish.

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