Ingredients
- 1 lb lean ground beef
- 1 cup white onion, diced
- 2 russet potatoes, diced (about 4 cups)
- 1 can diced tomatoes, drained well
- 1 green pepper, seeds and stem removed and diced
- 1/2 cup chopped dill pickles
- 1 tbsp white sesame seeds
- 1/2 cup homemade Special Sauce
For Topping:
- Shredded romaine lettuce
- Additional diced white onion, dill pickles, sesame seeds, diced tomatoes, extra drizzle of Special Sauce
Instructions
- Add the diced white onion and ground beef into a large skillet over medium heat. Cook until the onion is translucent and the beef is browned. While it’s cooking, preheat the oven to 350 degrees F., and add the diced potatoes, diced green pepper, chopped pickles and diced tomatoes into a large casserole dish
- When the ground beef and onion mixture is done, drain well to remove the grease. Return it to the pan and then stir in the Special Sauce. Add it to the casserole dish with the veggies
- Next, add the sesame seeds, and then stir everything together to combine the meat with the vegetables. Make sure the casserole is arranged in an even layer in the dish and then cover with foil
- Place in the oven and bake for 1 hour, or until the potatoes are able to be pierced with a fork
- Remove from the oven and top with your burger toppings and additional Special Sauce
Notes
- If you’re not strictly Whole30/Paleo/Dairy-Free, feel free to add 1 cup shredded cheese over the top of the casserole in the last 30 minutes of baking, or over 1/2 of it for family or kids who are not dairy-free, leaving the other half Whole30 compliant.
Find it online: https://www.wholekitchensink.com/big-mac-casserole/