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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Muffin-Tin Tater Tot™ Hot Dish Cups Recipe

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This recipe for Muffin-Tin Tater Tot™ Hot Dish Cups is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Place 6 frozen mini Tater Tots™ in each muffin cup; bake 20 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, press Tater Tots™ into cups to create a base for the hot dish and to absorb excess oil.

Meanwhile, in large bowl, mix milk and egg. Stir in cheese; set aside.

In 12-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, stirring frequently, until browned; drain. Remove from skillet; set aside. Wipe out skillet. Add mushrooms and steak seasoning to dry skillet; cook over medium-high heat 6 to 7 minutes, stirring frequently, until browned. Remove from heat; cool 2 minutes.

Add beef and mushrooms to cheese mixture. Pour evenly over potatoes in each muffin cup.

Top each cup with 6 more Tater Tots™. Place muffin tin on large rimmed cookie sheet. Bake 32 to 34 minutes or until mixture is set and Tater Tots™ are browned. Cool 15 minutes; run knife around each muffin cup, and lift out.

In small bowl, mix ketchup and Sriracha sauce; serve with hot dish cups.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40

 

 

 

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