Method

1. 1

   Heat the oven to 425°F. Cut the potatoes into 1-inch cubes and toss with olive oil, ¾ teaspoon salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, turning once, until browned and fork-tender.

   30 min220°C
2. 2

   While the potatoes roast, combine Greek yogurt, mustard, pickle juice, and finely chopped pickles. Chill until ready to serve.

   2 min
3. 3

   Season the ground beef with garlic powder, onion powder, and the remaining ½ teaspoon salt. Cook in a large skillet over medium-high heat, breaking it apart, for 7 to 9 minutes until browned and the thickest pieces reach 160°F.

   9 min70°C
4. 4

   Reduce the heat to low, scatter the cheddar over the beef, cover, and cook for 1 to 2 minutes until melted.

   2 minLow heat
5. 5

   Divide the lettuce among four bowls. Add roasted potatoes, cheesy beef, chopped tomato, and sliced pickles. Drizzle with the pickle sauce and serve.

   3 min

AI-generated recipe. Review ingredients and instructions before cooking. Report this recipe.