• In a large saucepan, cook onion and ground beef in olive oil until beef is cooked through and onions are soft and translucent.
• Add in chopped pickles and mustard, stirring until well incorporated.
• Add milk and pickle brine

  , continue stirring until also fully incorporated.

  Heads up: it will NOT look appetizing at this point, don’t worry when you see it!
• In a separate bowl, toss cheese with cornstarch.
• Add about half of the cheese to the pot, stirring until melted in. Add the rest, continue stirring until everything is melted and smooth.
• Season with salt and pepper to taste.
• Serve hot!

For the Creamier option:

• You can add the cream cheese in right after the ground meat is cooked, stirring until it’s melted and smooth.

  Alternately, if you decide you’d rather do the creamy option at the last minute, you can add the cream cheese towards the end, stirring to melt and incorporate it before adding the additional liquids.

  You’ll need the additional liquids called for to thin it out a bit - and the pickle brine helps cut the richness of the cream cheese.