Big Mac Tacos!

Ingredients

• 1 lb Ground Beef (80% lean, 20% fat, for forming small patties)
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper (Freshly ground)
• 8 pieces Corn Tortillas (Small taco‑size, warm before filling)
• 1 cup Shredded Lettuce (Iceberg or romaine, washed and dried)
• 4 slices American Cheese (Standard processed cheese, sliced)
• 4 slices Dill Pickle Slices (Thinly sliced)
• 0.25 cup Mayonnaise (Full‑fat, for sauce)
• 2 tbsp Sweet Pickle Relish
• 1 tsp Yellow Mustard
• 1 tsp White Vinegar
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika

Instructions

1. Make the Big Mac Sauce

   In a mixing bowl combine mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and paprika. Stir until smooth and set aside.

   Time: PT5M

2. Season and Form the Beef

   Place the ground beef in a bowl, sprinkle with salt and black pepper, and gently mix. Divide into 8 equal portions and shape each into a thin patty about the size of a tortilla.

   Time: PT5M

3. Cook the Beef Patties

   Heat the skillet over medium‑high heat (about 375°F). Add the patties and cook 3‑4 minutes per side, just until browned but still slightly pink in the center – they will finish cooking when the cheese melts.

   Time: PT8M

   Temperature: 375°F

4. Warm the Tortillas

   Place each corn tortilla in the same skillet for about 15 seconds per side, or until pliable and lightly toasted.

   Time: PT2M

5. Assemble the Tacos

   On each warm tortilla, layer a cooked beef patty, a slice of American cheese (allow it to melt), shredded lettuce, a pickle slice, and a generous drizzle of the Big Mac sauce.

   Time: PT5M

6. Serve

   Arrange the assembled tacos on a plate, sprinkle with a few sesame seeds if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g