Preheat your oven to 400°F (200°C) and position a rack in the middle. Spray a 24-cup mini muffin tin generously with cooking spray. Place two tater tots into each muffin cup. Tip: Make sure they are thawed for easier shaping!

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

In a cold skillet, preferably cast iron, place the bacon slices. Cook over medium-high heat until the bacon is browned and crispy on one side, around 3 to 4 minutes. Flip the bacon and cook for an additional 2 minutes until browned on the other side. Transfer the bacon to a paper towel-lined plate, pat off excess fat, and chop the bacon into small pieces.

Discard all but 1/2 tablespoon 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 beef into smaller pieces with a wooden spoon and cook until it's just barely pink, approximately 6 to 7 minutes. Remove the skillet from heat and 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 add 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 bites are slightly browned on top, approximately 10 minutes.

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