Oh Snap Macros

Preheat the oven to 375 degrees Fahrenheit. Wash and chop your potatoes, leaving the skin on, into small bite size pieces. The smaller the better.
Heat a pan over medium heat on the stove and add the olive oil to the pan. Add potatoes to the hot oil and 1/4 cup of water. Season the potatoes generously with salt and pepper and cook until they begin to soften, stirring often so you do not burn the bottoms. This could take anywhere from 5 to 10 minutes depending on the size of your potato chunks. Once the potatoes have softened, place them in the baking dish.
In the same pan you cooked the potatoes, add the ground beef and onions. Cook until the ground beef is mostly cooked through and the onions have softened. Season with salt, pepper, garlic powder, onion powder and mustard. Stir to combine well. Add the cooked beef mixture to the potatoes in the baking dish and mix together.
Top the potato and beef mixture with shredded cheddar cheese and cover with foil. Place in the oven for 15 minutes until the cheese has melted.
While the casserole bakes make you big mac sauce. Combine mayonnaise, ketchup, chopped pickles and pickle juice and stir to combine. Place in the fridge until ready to add to your casserole. 
When the casserole is done baking, remove from the oven and remove the foil. Top with the big mac sauce drizzled across the top (use it all!), shredded lettuce, chopped white onion, chopped tomatoes and full pickle chips. Serve and enjoy!