Prepare the tater tot cones: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat metal cone molds (or aluminum foil cones) with nonstick spray. Arrange the tater tots around the molds in a slightly overlapping pattern, pressing gently so they adhere. You can also shape smaller cones using foil and secure the tots with toothpicks if needed. Bake for 20–25 minutes, turning once, until the tater tots are golden and crisp. Allow them to cool slightly before carefully removing them from the molds.
Cook the beef filling: In a skillet over medium-high heat, cook the ground beef until browned and crumbly, about 6–8 minutes. Drain excess fat, then stir in Worcestershire sauce, garlic powder, salt, and pepper. Mix well and cook for another minute to let the flavors blend. The beef should be juicy but not greasy.
Add the bacon and cheese: Reduce the heat to low and stir in the crumbled bacon, cheddar cheese, and mozzarella. Mix until the cheeses melt into the beef, forming a creamy, savory filling. If desired, fold in diced pickles for a tangy burger-style bite. The filling should be thick enough to spoon easily into the cones without dripping.
Fill the cones: Spoon the warm beef mixture into the baked tater tot cones, pressing lightly to fill evenly to the top. For an extra cheesy finish, sprinkle a bit more shredded cheddar over each and return them to the oven for 3–5 minutes, just until the tops are melted and bubbly.
