If you’re looking for a showstopper comfort food that’s part irresistible party snack, part over-the-top dinner, then let me introduce you to Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano. Imagine golden tater tots sculpted into crunchy cones, overflowing with juicy cheeseburger filling—plus, as the grand finale, a molten cheese “volcano” that’ll have everyone scrambling for a bite. This is a dish destined to bring smiles, satisfy big cravings, and amp up your next family night or gathering with a whole new level of cheesy fun!
Ingredients You’ll Need
Don’t be intimidated by the towering look of these cones! The ingredient list is short and sweet, but every component is carefully chosen to create layers of craveable flavor, texture, and splashy color. Each element plays a starring role in building—you guessed it—the most epic Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano.
- Frozen tater tots: These deliver the perfect crispy shell; make sure to use your favorites for best flavor.
- Olive oil: A little goes a long way to help brown the beef and aromatics.
- Ground beef: Classic cheeseburger taste starts with quality beef; choose 80/20 for juicy results.
- Onion, diced: Sweetness and depth in the filling—don’t skip this!
- Garlic, minced: Adds a fragrant kick that pairs perfectly with the burger flavors.
- Salt and black pepper: Essential seasoning to bring everything together.
- Ketchup and yellow mustard: The classic burger duo; tangy, bright, and familiar.
- Shredded cheddar cheese: Melts right into the beef and forms the volcano—go sharp for flavor punch!
- Diced pickles: Every bite craves that pop of briny crunch and classic cheeseburger zing.
- Mayonnaise & pickle juice: Whipped into a tangy sauce to drizzle on top—trust me, it ties it together!
- Butter and all-purpose flour: Making a basic roux for a luxuriously smooth cheese volcano.
- Whole milk: Creaminess for your volcano—don’t skimp!
- Paprika and a pinch of salt: Subtle smoke and brightness elevate the cheese eruption.
How to Make Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano
Step 1: Shape and Bake Your Tater Tot Cones
This is where the fun (and magic!) begins. Preheat your oven to 425°F while you get creative: line cone molds or muffin tins with foil and press tater tots in to build those signature cone shapes. Aim for a single layer so they bake up evenly crisp. After 25–30 minutes, you’ll have golden shells ready to be filled—a crunchy, carb-y foundation for the ultimate burger feast.
Step 2: Prepare the Cheeseburger Filling
While those cones sizzle, heat olive oil in a skillet and toss in the onions, sautéing until soft and fragrant. Next, garlic joins the party; let it cook just until you smell all that wonderful aroma. Add ground beef, salt, and black pepper, breaking the meat up as it browns. Once it’s perfectly cooked, blot off any extra fat and stir in ketchup and mustard. Fold in shredded cheddar last—it melts right in and locks everything together!
Step 3: Make the Tangy Pickle Sauce
Sometimes it’s the little things that make a dish unforgettable. Combine mayo with a splash of pickle juice—just stir, taste, and you’ll see why this creamy, zippy drizzle is a must. It balances the richness of the beef and the crispy, hearty tots, lifting everything up.
Step 4: Create the Colossal Cheese Volcano
Time for the pièce de résistance! In a saucepan, melt butter and whisk in flour to make a quick roux. Gradually stream in the milk, whisking constantly, until you have a glossy, lump-free base. Add in shredded cheddar cheese and a dusting of paprika, stirring until you have a smooth, lava-like cheese sauce. Taste for salt and prep yourself for that dramatic pour-over moment!
Step 5: Assemble and Serve
Carefully fill each tater tot cone with your warm cheeseburger mixture, letting it pile high. Top generously with diced pickles and a drizzle of that tangy sauce. Then—the grand finale—pour your molten cheese volcano over each cone and watch as golden cheddar cascades down, a true centerpiece for any table. Serve immediately for the crunchiest, cheesiest experience!
How to Serve Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano
Garnishes
Don’t underestimate the power of the perfect finishing touch! A sprinkle of extra diced pickles, a dusting of paprika, chopped green onions, or even crispy bacon bits can take the Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano from wow to absolutely unforgettable. Set out little bowls so everyone can have fun customizing their own cone.
Side Dishes
Since these cones are already a full-on comfort food blast, keep sides simple to let them shine. Think fresh veggie sticks, a crisp green salad, or even sweet potato fries if you’re feeling extra. If you’re hosting a party, serve them with tangy slaw or a big pitcher of iced tea for the ultimate crowd-pleasing spread.
Creative Ways to Present
Want to go all out? Arrange the cones upright in a metal rack or mug tree for dramatic effect, or stick each cone in a paper sleeve for a festive, street-food vibe. If you’re making mini cones, pile them on a platter with a bowl of cheese volcano in the center for dipping. The more theatrical, the better—this dish deserves the spotlight!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the cones cool completely before refrigerating. Store the cones in an airtight container and keep the cheese sauce separate to preserve that crisp-tender shell. Enjoy within 2–3 days for best texture and flavor.
Freezing
Freezing works best with the cones and burger filling (not the cheese sauce). Simply wrap cones individually in plastic wrap, tuck them into a freezer bag, and freeze for up to a month. Thaw in the fridge overnight, then reheat before serving. Make fresh cheese volcano on the day you plan to eat.
Reheating
For maximum crunch, bake the stored or thawed cones in a 400°F oven for about 10 minutes until hot and crispy. Warm cheese sauce in a saucepan over low heat, thinning with a splash of milk if too thick. Assemble just before serving to keep every bite melty and delicious.
FAQs
Can I make Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano vegetarian?
Absolutely! Swap the ground beef for a plant-based meat substitute or finely chopped mushrooms sautéed until golden. The rest of the process and all those epic cheese vibes stay exactly the same.
What if I don’t have cone molds?
No cone molds? No problem! Line muffin tins with foil and form the tater tots into little cup shapes—they’ll work just as deliciously and still hold plenty of filling. Or get creative with any oven-safe item that can help you shape a cone or cup!
How spicy can I make the cheese volcano?
Let your heat loving heart go wild! Add chopped fresh or pickled jalapeños to the cheese sauce, stir in a dash of hot sauce, or sprinkle in cayenne pepper. You control the eruption’s intensity!
What’s the best way to keep the cones crispy?
Bake the tater tot cones until deep golden and don’t fill them until right before serving. This way, you lock in that craveable crunch even as the warm filling goes in. Avoid letting them sit for long after assembly for top-tier texture.
Can I prep Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano ahead for parties?
Totally! You can have the tater tot cones baked, the burger filling made, and all your sauces ready to go a day before. Just reheat and assemble at the last minute for a fresh-off-the-oven wow moment every time.
Final Thoughts
If you’re searching for a dish that delivers pure happiness and a serious cheese pull, Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano truly has it all. Whether it’s a fun weekend project or your secret weapon for parties, don’t be surprised when they fly off the table. You and your crew deserve the epic flavor experience—so dig in and have a blast!
Print
Cheeseburger Stuffed Tater Tot Cones with Colossal Cheese Volcano Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 cones
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Cheeseburger Stuffed Tater Tot Cones with a Colossal Cheese Volcano are a fun and indulgent twist on classic cheeseburgers, perfect for parties or a unique main course. Crispy tater tot cones filled with a savory cheeseburger mixture, topped with pickles, tangy sauce, and a gooey cheese volcano.
Ingredients
Tater Tot Cones:
- 4 cups frozen tater tots
- 1 tablespoon olive oil
Cheeseburger Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 cup shredded cheddar cheese
- 1/2 cup diced pickles
- 1/4 cup mayonnaise
- 1 tablespoon pickle juice
Cheese Volcano:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1/4 teaspoon paprika
- Salt to taste
Instructions
- Preheat the oven and prepare tater tot cones: Preheat the oven to 425°F. Arrange tater tots in cone molds or muffin tins lined with foil to form cone shapes. Bake for 25–30 minutes until golden and crispy.
- Cook cheeseburger mixture: Heat olive oil in a skillet. Cook onion until soft, add garlic, then ground beef, salt, and pepper. Stir in ketchup and mustard, then cheese. Remove from heat.
- Make tangy sauce: Mix mayonnaise with pickle juice.
- Prepare cheese sauce: Melt butter, add flour, then milk gradually. Add cheese, paprika, and salt; stir until creamy.
- Assemble: Fill tater tot cones with cheeseburger mix, top with pickles, drizzle with tangy sauce. Pour warm cheese sauce over to create the ‘volcano’ effect.
- Serve: Serve immediately for maximum impact.
Notes
- You can make mini versions using mini muffin tins for appetizers.
- Add chopped bacon for extra indulgence.
- For a spicier version, stir jalapeños into the cheese sauce.
Nutrition
- Serving Size: 1 cone
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 39g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
