Ingredients:

  • 1 pound (454g) ground beef (80/20 blend preferred)
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon (15ml) Worcestershire sauce
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) sweet pickle relish
  • 1 tablespoon (15ml) yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • 1 (28-32 ounce) bag (794-907g) frozen tater tots, slightly thawed
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • ½ cup (about 4 medium) dill pickle chips, chopped
  • Optional: Shredded lettuce, sesame seeds for garnish

Instructions:

  1. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic powder, onion powder, smoked paprika, salt, pepper, and Worcestershire sauce. Cook for 1 minute more.
  2. In a mixing bowl, whisk together mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and paprika until well combined to make the Big Mac Sauce.
  3. Spread the cooked ground beef evenly in the bottom of the baking dish. Top with half of the Big Mac sauce. Sprinkle with chopped pickles.
  4. Evenly distribute the cheddar and monterey jack cheeses over the beef mixture.
  5. Arrange the tater tots in a single layer over the cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the tater tots are golden brown and crispy and the cheese is melted and bubbly.
  7. Remove from oven and let cool for a few minutes before garnishing with shredded lettuce and sesame seeds (optional). Serve warm.