Ingredients:

-400 g. ground beef

-1 onion, finely chopped

-1 tbsp. butter

salt and pepper

12 slices of medium cheddar cheese

1 bag of 275 g. Tortilla chips, restaurant style

-1/2 cup coarsely chopped iceberg lettuce

-1/4 cup finely chopped pickles

1 tbsp sesame seeds

2 tablespoons store-bought mayonnaise

1 tbsp. yellow mustard

1 tbsp relish

-1 tbsp. Firebarns Original

-1 tsp. paprika

-1 tsp garlic powder

-1 tsp. onion powder

Preparation:

In a skillet over medium-high heat, melt the butter and brown the ground beef with the onion (save 1-2 teaspoons of ground onion for presentation). Cook for about 5 minutes until the beef is well coloured. Drain, season with salt and pepper and continue cooking over high heat for about 5 minutes or until beef is cooked through and starting to stick to the bottom of the pan.

In a large ovenproof bowl, empty the contents of the chip bag and add the cheese slices on top. Then add the ground beef and place in a 425F oven for 5-10 minutes until the cheese is melted.

In a bowl, combine mayonnaise, mustard, relish, Firebarns and spices.

Before serving, sprinkle nachos with lettuce, pickles, sesame seeds and a dash of spicy bigmac sauce.