1 bag nacho chips
1 cup mayo
4 tsp dill relish
4 tsp mustard
2 tsp sugar
2 tsp white vinegar
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
Dill pickles
1 white onion
1 head iceberg
2 roma tomatoes
1 lb ground beef
3 cups grated cheddar
1 cup mayo
4 tsp dill relish
4 tsp mustard
2 tsp sugar
2 tsp white vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 tbsp finely diced white onion
Preheat oven to 400F. Grate your cheese, dice your onion, chop your pickles, chop your tomatoes and thinly slice your lettuce. Set aside.
To a small bowl add 1 cup mayo, 4 tsp dill relish, 4 tsp mustard, 2 tsp sugar, 2 tsp white vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 tbsp finely diced white onion. Mix well and set aside.
Warm a large frying pan over medium heat. Add beef and break up with a spatula. Add 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp salt. Cook until browned and cooked through. Strain any excess fat and set aside.
Assemble your nachos on a large baking sheet. Chips > cheese > beef > chips > cheese > beef. Bake for 10-15 minutes until cheese in the middle of the pan is completely melted.
Once nachos are out of the oven, top with onions, pickles, lettuce, tomato and big mac sauce. Enjoy
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