-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
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.