Crispy taco shells filled with seasoned ground beef, shredded lettuce, and a tangy Big Mac-style sauce, topped with cheese and pickles.
Drain excess fat from the beef thoroughly so the tacos stay crisp and not greasy. For a closer Big Mac flavor, add a pinch more paprika and a little extra relish to the sauce.
The sauce can be made up to 3 days ahead and refrigerated in an airtight container.
Ingredients
Scale
Measurement units
- 1 lb ground beef (80/20)
- 8 shells crispy taco shells
- ⅓ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tsp distilled white vinegar
- 1 tsp sugar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- kosher salt (to taste)
- black pepper (to taste)
- 2 cups shredded iceberg lettuce
- 1 cup shredded American cheese
- ½ cup dill pickle chips
- ¼ cup finely diced white onion (optional topping)
Ingredients
Scale
Measurement units
- 1 lb ground beef (80/20)
- 8 shells crispy taco shells
- ⅓ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- 1 tsp distilled white vinegar
- 1 tsp sugar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- kosher salt (to taste)
- black pepper (to taste)
- 2 cups shredded iceberg lettuce
- 1 cup shredded American cheese
- ½ cup dill pickle chips
- ¼ cup finely diced white onion (optional topping)
Instructions
Make the Big Mac sauce
Whisk mayonnaise (⅓ cup) yellow mustard (2 tbsp) sweet pickle relish (2 tbsp) distilled white vinegar (1 tsp) and sugar (1 tsp) together in a small mixing bowl until smooth.
Season the sauce with onion powder (½ tsp) garlic powder (½ tsp) and paprika (½ tsp) then stir to combine and set aside.
Equipment: small mixing bowl
Brown the beef
Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains.
Drain off excess fat, then season the ground beef with kosher salt and black pepper to taste.
Equipment: large skillet
Warm the taco shells
Warm crispy taco shells (8 shells) on a baking sheet in a 350°F oven until heated through and crisp.
Equipment: baking sheet
Assemble the tacos
Spoon the seasoned ground beef into each taco shell.
Drizzle the Big Mac sauce over the beef, then top with shredded iceberg lettuce (2 cups) shredded American cheese (1 cup) dill pickle chips (½ cup) and diced white finely diced white onion (¼ cup) if using.
Before you cook
Cook notes
- • The sauce can be made up to 3 days ahead and refrigerated in an airtight container.
- • Drain excess fat from the beef thoroughly so the tacos stay crisp and not greasy.
- • For a closer Big Mac flavor, add a pinch more paprika and a little extra relish to the sauce.
- • Shred the lettuce just before serving to keep it crisp.
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