Ingredients

• 48 frozens frozen bite-sized potato nuggets , such as Tater Tots
• 3 slices bacon
• 1 pound lean ground beef
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Montreal steak seasoning
• 1 cup shredded Monterey Jack and Cheddar blend cheese
• chopped fresh parsley , for garnish

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) with a rack in the middle position. Generously spray a 24-cup mini muffin tin with cooking spray. Place two tater tots into each muffin tin.
2. 2 Bake in the preheated oven until warmed through and slightly crispy, about 15 minutes. Use the back of a round tablespoon (or something similar) to press the tater tots into each muffin tin to form a cup. Leave the oven on.
3. 3 Meanwhile, place bacon slices in a cold skillet (preferably cast iron). Place the skillet over medium-high heat, and cook until bacon is browned and crispy on the bottom, 3 to 4 minutes. Flip bacon and cook until browned on the other side, about 2 minutes more. Transfer bacon to a paper towel-lined plate and pat off excess fat. Coarsely chop bacon into small pieces.
4. 4 Discard all but 1/2 tablespoon bacon fat from the skillet and return it to medium-high heat. Add ground beef and cook, without stirring, until browned on the bottom. Break ground beef into smaller pieces with a wooden spoon and cook until it's just barely pink, about 6 to 7 minutes (it'll finish cooking in the oven). Remove the skillet from heat and carefully spoon off any excess liquid and fat.
5. 5 Stir ketchup, Worcestershire sauce, and Montreal steak seasoning into ground beef. Allow mixture to cool slightly, about 10 minutes, then stir in chopped bacon and shredded cheese. Spoon beef mixture into tater tot cups, dividing equally.
6. 6 Bake in the preheated oven until cheese is melted and bites are slightly browned on top, about 10 minutes.
7. 7 Allow bites to cool slightly in the muffin tin, then transfer them to a serving plate and garnish with chopped parsley.

Nutrition per serving