TOTAL TIME: 30 minutes
SERVES: 4
Protein
1 lb ground beef
Milk & Dairy
3 cups grated cheddar
Pantry
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
Produce
1 white onion
1 head iceberg
2 roma tomatoes
Prep your toppings. Preheat oven to 400F. Grate your cheese, dice your onion, chop your pickles, chop your tomatoes and thinly slice your lettuce. Set aside.
Make your big mac sauce. 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.
Cook your beef. 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.
Cook your nachos. 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.
Assemble nachos. Once nachos are out of the oven, top with onions, pickles, lettuce, tomato and big mac sauce. Enjoy!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!