Muffin-Tin Tater Tot™ Hot Dish Cups

Muffin-Tin Tater Tot™ Hot Dish Cups

from http://www.bettycrocker.com/recipes/muffin-tin-tater-tot-hot-dish-cups/f76cd614-6ac1-4942-abe3-7b5695e9f468

Prep Time 40 min

Total Time 1 hr 30 min

Servings 12

All the delicious, warming flavors of Tater Tot™ hot dish come together in adorable miniature form with this muffin-tin meal.

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

Directions

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.