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
Preparation
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.
