Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
I start by preheating my oven to 375°F (190°C) and lightly greasing my 9×13 dish. Then, in my large skillet over medium-high heat, I brown the ground beef with the diced onion. I break the beef into small crumbles as it cooks—this ensures every bite has the perfect texture. I let the onions soften and turn translucent, and the beef get a nice sear, which builds foundational flavor. Once no pink remains, I carefully drain the excess grease. I learned the hard way that leaving too much fat makes the final dish greasy. Just leave a little bit for moisture.
Next, it’s sauce time. I reduce the heat to low and stir in the crumbled bacon, the can of cheddar cheese soup, milk, ketchup, mustard, garlic powder, and smoked paprika. I stir everything until it’s a gloriously smooth, orange-hued, and incredibly fragrant cheeseburger sauce coating every bit of meat. I let it simmer gently for just 2-3 minutes so the flavors marry. This is when my kitchen smells absolutely insane. I then turn off the heat and stir in one cup of the shredded cheddar cheese until it melts into the mixture.
Now, for the assembly. I pour this entire saucy beef mixture into my prepared baking dish and spread it into a perfect, even layer. This is our “burger patty” base. Then, I take my frozen tater tots straight from the bag and arrange them snugly in rows over the top. I press them down just slightly so they nestle into the sauce. I’ve tried just dumping them on, but arranging them helps them cook more evenly and gives that beautiful, iconic tot-covered look. No need to thaw them—they go on frozen!(See the next page below to continue…)