Big Mac Casserole

gluten-free ⓘ

6 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs 96/4 Lean Ground Beef (907g raw)
• 2 lbs Potatoes (~907g)
• 2 Cups Reduced-Fat Cheddar Cheese (224g)
• 1 Medium Yellow Onion (~200g)
• 2 Cups Pickle Chips (~300g)
• 3 Cups Tomatoes (~500g)
• 6 Cups Lettuce (~300–360g)
• 2 tsp Salt (12g)
• 1.5 tsp Black Pepper (4g)
• 2 tsp Garlic Powder (6g)
• 2 tsp Paprika (4g)
• 1–2 Tbsp Yellow Mustard (15–30g)
• 3/4 Cup 0% Plain Greek Yogurt (180g)
• 1/8 Cup Light Mayo (30g)
• 2 Tbsp Yellow Mustard (32g)
• 2 Tbsp Ketchup (32g)
• 3 tsp Pickle Juice (12g)
• 1 tsp Onion Powder (2g)
• 1 tsp Paprika (2g)
• Salt to taste

Instructions

1. Dice the potatoes and air fry them at 400°F for 15 to 20 minutes until they are slightly crispy.
2. Brown the ground beef and onion in a pan with the salt, black pepper, garlic powder, and paprika, then stir in the mustard.
3. In a separate container, combine the Greek yogurt, light mayo, mustard, ketchup, pickle juice, onion powder, and paprika to make the sauce.
4. Combine the cooked beef mixture and the air-fried potatoes in a greased 9x13 inch baking dish.
5. Top the mixture with the cheddar cheese and bake at 375°F for 15 to 20 minutes.
6. Allow the casserole to cool slightly before dividing into six portions.
7. Keep the lettuce, tomatoes, pickles, onion, and sauce separate until ready to serve.
8. Reheat the casserole base and then add the fresh toppings and sauce on top.