Preheat the oven to 400°F and prepare the veggies. Slice potatoes into ~½ inch rounds, and then dice them into ½” cubes. I use this vegetable chopper and it’s effortless. Dice the white onion the same.

Add the diced potatoes to a baking dish and coat in olive oil and salt + pepper. Pop them into the oven for 25-35 minutes.** Depends on oven cooking time, should be almost fork tender before adding the meat.

For the fry sauce, combine all of the ingredients in a glass measuring cup or small bowl and stir. If you’d like, you can also add minced white onion to the sauce for more texture.

Then, heat a large skillet to medium-high heat (oil if needed). Add the diced white onion and sauté for a few minutes. Push to one side and add the lean ground beef Mix until the ground beef is ~80% cooked, then mix in the Worcestershire sauce and seasoning. Remove from heat (meat will finish cooking in the casserole).

By this time, the potatoes should be close to golden brown. Remove the dish from the oven but change the temperature to 350°F. Add ground beef mixture, canned tomatoes (drained), and ½ of the fry sauce on top of the potatoes. Stir it all together

Top the dish cheese, pickles, and sesame seeds. Cover the casserole with tinfoil sprayed with cooking spray (tinfoil is a must, otherwise it will significantly dry out). Bake for another 20 minutes.

Remove the tinfoil, serve with shredded lettuce and add remaining fry sauce. Enjoy!