Muffin-Tin Tater Tot Hot Dish Cups
By carolync
1 Picture
Ingredients
- 12 dozen frozen mini potato nuggets (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
Details
Servings 1
Preparation time 40mins
Cooking time 90mins
Adapted from bettycrocker.com
Preparation
Step 1
1
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
2
Place 6 frozen mini potato nuggets in each muffin cup; bake 20 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, press potatoes into cups to create a base for the hot dish and to absorb excess oil.
3
Meanwhile, in large bowl, mix milk and egg. Stir in cheese; set aside.
4
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.
5
Add beef and mushrooms to cheese mixture. Pour evenly over potatoes in each muffin cup.
6
Top each cup with 6 more potato nuggets. Place muffin tin on large rimmed cookie sheet. Bake 32 to 34 minutes or until mixture is set and potatoes are browned. Cool 15 minutes; run knife around each muffin cup, and lift out.
7
In small bowl, mix ketchup and Sriracha sauce; serve with hot dish cups.
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