You know those nights when you just want something, I don’t know, fun for dinner? Not another boring chicken breast. Not another salad. You want something that feels like a treat.
That’s where this idea came from. I was staring at a bag of tater tots and some ground beef and thought, “there’s something here.” I’m going to show you how to make the most amazing Bacon Cheeseburger Tater Tots you’ve ever had.
This isn’t just dumping stuff in a pan. We’re going to build layers of flavor that will make everyone think you’re some kind of kitchen genius. And it’s way easier than you think.
Why This Recipe Just Works
Okay, let’s be real. It’s tater tots, covered in ground beef, bacon, and a river of cheese sauce. It’s pretty hard for that to be bad.
But what makes this recipe special is how we build it. We’re not just melting shredded cheese on top. Oh no. We’re making a real, creamy, dreamy cheese sauce that gets into every little crack and crevice.
Plus, it hits all the right notes. Crispy tots, savory beef, salty bacon, and that gooey cheese. It’s the perfect food for watching a game, a movie night, or honestly, a Tuesday when you’re feeling a little extra.
What You’ll Need
Getting your ingredients ready first is like, the number one rule of not having a meltdown in the kitchen. I learned that the hard way. Here’s everything you’ll need to grab.
For the Main Event
This is the heart and soul of the dish. Don’t skimp on the tots; a good brand makes a big difference in the crispiness. I’m a big fan of Ore-Ida, they just get it right.
| Ingredient | Amount |
|---|---|
| Frozen Tater Tots | 32 oz bag |
| Lean Ground Beef | 1 lb |
| Thick-Cut Bacon | 8 slices |
| Yellow Onion | ½ cup, diced |
| Garlic | 2 cloves, minced |
| Olive Oil | 1 tbsp |
For That Glorious Cheese Sauce
Here’s the secret weapon. Making your own cheese sauce sounds fancy, but it’s super simple and a million times better than anything from a jar. The evaporated milk is key—it makes it super creamy without breaking.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 3 tbsp |
| All-Purpose Flour | 3 tbsp |
| Evaporated Milk | 1 (12 oz) can |
| Sharp Cheddar Cheese | 8 oz, freshly grated |
| Smoked Paprika | ½ tsp |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
For the Toppings
This is where you can have some fun. These are the classic cheeseburger toppings, but feel free to get creative later.
| Ingredient | Amount |
|---|---|
| Dill Pickles | ½ cup, chopped |
| Roma Tomato | 1, diced |
| Green Onions | ¼ cup, sliced |
| Your Fave Burger Sauce | For drizzling |
The Tools for the Job
You don’t need any crazy expensive gadgets for this. Just some basic kitchen stuff will do the trick.
- A large baking sheet (for the tots)
- A large skillet (for the beef and bacon)
- A small saucepan (for the cheese sauce)
- A whisk
- A spatula or wooden spoon
- A knife and cutting board
- Measuring cups and spoons
Let’s Get Cooking: The Step-by-Step Guide
Alright, are you ready? We’re going to break this down into really simple parts so it’s not overwhelming. Just follow along, and you’ll be golden.
Part 1: Get Those Tots Crispy
The biggest mistake people make is having soggy tots. We are not going to let that happen. A crispy base is everything.
Step 1: Preheat your oven to 425°F (220°C). Don’t just turn it on when you’re ready to bake; let it get fully hot.
Step 2: Spread the frozen tater tots out on a large baking sheet. Give them space! If they’re all crowded together, they’ll steam instead of getting crispy. Use two pans if you have to.
Step 3: Bake for 20-25 minutes. About halfway through (around the 12-minute mark), take them out and flip them over with a spatula. This helps them get golden brown on all sides.
Step 4: Put them back in the oven to finish. You want them looking deeply golden and super crispy. A little extra time is better than pulling them too soon.
Part 2: Cook the Burger and Bacon
While the tots are doing their thing in the oven, we can get the meaty part ready. Multitasking! See? You’re already a pro.
Step 1: Place your bacon slices in a large, cold skillet. Turn the heat to medium. Starting them in a cold pan helps the fat render out slowly, making the bacon extra crispy.
Step 2: Cook the bacon, flipping occasionally, until it’s as crispy as you like it. This usually takes about 8-10 minutes.
Step 3: Once it’s done, take the bacon out of the pan and let it drain on a plate lined with paper towels. Don’t you dare dump that bacon grease out of the pan! That’s pure gold.
Step 4: Pour off most of the bacon grease, but leave about a tablespoon in the skillet. Add the diced yellow onion to the pan and cook for about 3-4 minutes, until it starts to get soft and translucent.
Step 5: Add the ground beef to the skillet with the onions. Use a spatula to break it up into small crumbles. Cook until it’s no longer pink, which should take about 5-7 minutes.
Step 6: Add the minced garlic and cook for just one more minute, until you can smell it. Be careful not to burn the garlic, it gets bitter. Drain off any excess fat from the beef mixture.
Step 7: Crumble or chop your cooked bacon and add it back into the skillet with the beef. Give it a good stir, turn the heat down to low, and just let it hang out while we make the magic sauce.
Part 3: Make the Dreamy Cheese Sauce
This part moves fast, so have your ingredients ready to go before you start. It’s the difference between a smooth sauce and a clumpy mess.
Step 1: In a small saucepan, melt the 3 tablespoons of butter over medium heat.
Step 2: Once the butter is melted and bubbly, sprinkle in the 3 tablespoons of flour. Whisk it constantly for about one minute. It will form a thick paste. This is called a “roux,” and it’s what will thicken our sauce.
Step 3: Slowly, and I mean slowly, pour in the evaporated milk while whisking the whole time. Just add a little splash at first and whisk it smooth, then add a bit more. This prevents lumps.
Step 4: Keep cooking and whisking until the sauce starts to thicken up a bit, about 3-5 minutes. It should be thick enough to coat the back of a spoon.
Step 5: Turn the heat down to low. It’s time for the cheese. Start adding your freshly grated cheddar a handful at a time, whisking until it’s completely melted before adding more. (Using pre-shredded cheese can make the sauce grainy because of the anti-caking stuff they put on it).
Step 6: Once all the cheese is melted and the sauce is smooth, stir in the smoked paprika, salt, and pepper. Give it a taste. Does it need more salt? Add it now. Then turn off the heat.
Part 4: Bring It All Together
This is the moment we’ve all been waiting for. The grand finale.
Step 1: Take your super crispy tots out of the oven. You can either assemble this right on the baking sheet or transfer the tots to a big serving platter or cast-iron skillet.
Step 2: Spoon that beef and bacon mixture evenly all over the hot tater tots. Try to get it into all the little gaps.
Step 3: Now, pour that incredible cheese sauce all over everything. Don’t be shy. Drizzle it, pour it, just get it on there.
Step 4: Sprinkle your toppings—the chopped pickles, diced tomato, and sliced green onions—all over the top.
Step 5: Add a final drizzle of your favorite burger sauce if you’re using it, and serve it immediately while it’s hot and gooey.
Pro Tips from My Kitchen
Over the years, I’ve made a lot of loaded tots. A lot. Here are a few little tricks I’ve picked up that make a big difference.
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Grate Your Own Cheese. I know I mentioned this before, but it’s the most important tip. The stuff in bags has potato starch or cellulose on it to keep it from clumping. That stuff makes your cheese sauce gritty. Buying a block of cheddar and grating it yourself takes two minutes and the result is a thousand times better. Trust me.
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The Double Bake. If you want tots that are unbelievably, shatteringly crispy, bake them for about 15 minutes. Then take them out of the oven, let them cool for about 10 minutes, and then put them back in the oven for another 15 minutes to finish. It sounds weird, but this double-fry method (but baked) makes them so much better.
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Season Every Layer. Don’t just rely on the cheese sauce for flavor. When your ground beef is done cooking, taste it. Does it need a little salt and pepper? Probably. Season the meat mixture, season the cheese sauce. Every layer having its own flavor is what makes the final dish taste amazing instead of just okay.
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Don’t Drown the Tots Too Early. Assemble everything right before you plan to serve it. If you pour that warm cheese sauce over the tots and let it sit for 20 minutes, even the crispiest tots will start to get soft. The goal is that perfect contrast between crispy and creamy, and that only happens when it’s fresh.
Swaps and Fun Variations
Once you get the basic recipe down, you can start playing around with it. It’s really hard to mess this up.
Try Different Meats
- Ground Turkey or Chicken: A great lighter option. Just make sure to season it well, as it’s not as flavorful as beef.
- Spicy Italian Sausage: Remove the casings and cook it just like you would the ground beef. It adds a whole new level of flavor.
- Vegetarian Crumbles: Use your favorite brand of plant-based ground “meat” for a vegetarian version.
Change Up the Cheese
- Pepper Jack: If you like a little kick, this is a fantastic choice.
- Smoked Gouda: This adds a deep, smoky flavor that is just incredible.
- American Cheese: I know, I know. But for a super-melty, classic cheeseburger vibe, a few slices of good-quality deli American cheese melted into the sauce is a game-changer.
Go Wild with Toppings
- Jalapeños: Fresh or pickled jalapeños for some heat.
- Caramelized Onions: Takes a little more time, but so worth it.
- A Fried Egg: Put a runny fried egg on top. Just do it.
- Shredded Lettuce: Add it at the very end for that fresh, cool crunch.
Can I Make This Ahead of Time?
Sort of. You can’t assemble the whole thing ahead of time or you’ll have a soggy mess. But you can definitely prep the components to make assembly super fast.
You can cook the beef and bacon mixture a day or two in advance. Just let it cool completely and store it in an airtight container in the fridge.
You can also make the cheese sauce ahead of time. Store it in the fridge. It will get very thick when it’s cold. To reheat it, put it in a saucepan over low heat and add a splash of milk, whisking until it’s smooth and pourable again.
Then, when you’re ready to eat, all you have to do is bake the tots and assemble.
Storing and Reheating Leftovers
If you somehow have leftovers, which I doubt, you can store them. But I have to be honest with you—it’s never quite as good as it is fresh. The tots will lose their crispiness.
The best way to store them is in an airtight container in the fridge for up to 2 days.
To reheat, do not use the microwave. It will make everything a mushy nightmare. The best way is to spread the leftovers on a baking sheet and bake them in the oven at 375°F (190°C) for about 10-15 minutes, or until everything is heated through and the tots have crisped up a little. An air fryer also works great for this.
Nutrition Stuff (A Rough Idea)
Let’s not kid ourselves, this is not health food. This is comfort food. It’s a treat. But if you’re curious, this recipe is loaded with protein from the beef and cheese. It’s also high in carbs, fat, and sodium. It’s all about balance, right? Eat a salad tomorrow.
Your Top Questions, Answered (FAQ)
Q1. My cheese sauce was gritty. What did I do wrong?
Ans: You probably used pre-shredded cheese. Always grate your own from a block for the smoothest sauce.
Q2. Can I use sweet potato tots instead?
Ans: Absolutely! Sweet potato tots would be delicious and add a nice sweet and savory flavor combo.
Q3. Can I make this in an air fryer?
Ans: Yes! The air fryer is amazing for getting the tots extra crispy. Cook them according to your air fryer’s instructions, then assemble in a separate dish.
Q4. My tots were soggy. How do I fix that?
Ans: Make sure you’re baking them on a single layer with plenty of space, at a high enough temperature, and for long enough. Don’t be afraid to leave them in for a few extra minutes to get them really brown.
Q5. What’s a good burger sauce to use?
Ans: You can buy one, or make a simple one by mixing ketchup, mayo, and a little bit of relish or chopped pickle.
Wrapping Up
So there you have it. It might seem like a lot of steps, but it’s really just three simple parts: cook the tots, cook the meat, and make the sauce. You can totally do this.
This is the kind of recipe that makes people happy. It’s messy, it’s a little over-the-top, and it’s so, so good. Give it a try the next time you need something fun and delicious.
And when you do, please come back and leave a comment below! I’d love to hear how it turned out, or if you tried any fun variations. Now go make some tots
