Loaded Tater Tot Burger Cups

Preheat the oven to 200°C (400°F) with a rack in the middle position. Thoroughly grease a 24-cup mini muffin tin with cooking spray. Place two tater tots into each muffin tin.

Bake in the preheated oven until warmed through and slightly crispy, about 15 minutes. Use the back of a round tablespoon or similar tool to press the tater tots into each muffin tin to form a cup. Keep the oven on.

Meanwhile, in a cold skillet (preferably cast iron), cook the bacon over medium-high heat until browned and crispy on both sides, about 5-6 minutes in total. Transfer the bacon to a paper towel-lined plate to remove excess fat. Coarsely chop the bacon into small pieces.

Discard all but 15 ml of bacon fat from the skillet and return it to medium-high heat. Add the ground beef and cook without stirring until browned on the bottom. Break the ground beef into smaller pieces with a wooden spoon and cook until it's just barely pink, about 6-7 minutes (it will finish cooking in the oven). Remove the skillet from the heat and carefully spoon off any excess liquid and fat.

Stir in the ketchup, Worcestershire sauce, and Montreal steak seasoning into the ground beef. Let the mixture cool slightly for about 10 minutes, then stir in the chopped bacon and shredded cheese. Spoon the beef mixture into the tater tot cups, dividing it equally.

Bake in the preheated oven until the cheese is melted and the cups are slightly browned on top, about 10 minutes.

Allow the cups to cool slightly in the muffin tin, then transfer them to a serving plate and garnish with chopped parsley.