Big Mac Taco - You Suck at Cooking (episode 171)

Ingredients

• 4 pieces Flour Tortillas (8‑inch, flat, soft)
• 0.5 pound Ground Beef (80 % lean, freshly ground)
• 4 slices Dill Pickles (thinly sliced)
• 0.25 cup Yellow Onion (finely diced)
• 0.5 cup Iceberg Lettuce (shredded, ice removed)
• 2 slices Cheddar Cheese (full‑fat, sliced)
• 3 tbsp Mayonnaise (regular, room temperature)
• 1 tbsp White Vinegar
• 1 tbsp Yellow Mustard
• 1 tbsp Sriracha (or ketchup for less heat)
• 1 tsp Paprika
• 1 tsp Onion Powder

Instructions

1. Make the Big Mac‑style sauce

   In a mixing bowl combine mayonnaise, white vinegar, yellow mustard, sriracha, paprika, and onion powder. Whisk until smooth and set aside.

   Time: PT5M

2. Prep the veggies

   Dice the pickles into thin rounds, finely dice the onion, and shred the iceberg lettuce. Pat the lettuce dry to avoid excess water.

   Time: PT5M

3. Form and cook the beef on the tortilla

   Heat the skillet over medium‑high heat (about 375°F) for 2 minutes. Place a tortilla in the pan, then spread the ground beef on top, pressing it with a spoon to form a thin, even layer (like a smash‑burger). Cook 2‑3 minutes until the bottom is browned, then flip.

   Time: PT4M

   Temperature: 375°F

4. Add cheese and finish cooking

   After flipping, place the cheese slices on top of the beef. Cover the pan with a lid for 1‑2 minutes until the cheese melts and the beef is cooked through.

   Time: PT2M

   Temperature: 375°F

5. Assemble the Big Mac Taco

   Transfer the cooked tortilla‑beef‑cheese stack onto a plate. Drizzle a generous amount of the prepared sauce over the top, then layer pickles, a pinch of diced onion, and shredded lettuce. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g