In a small mixing bowl, combine 3/4 cup mayonnaise, 3 tablespoons ketchup, and 2 tablespoons yellow mustard. Mix until smooth.

Add 2 tablespoons sweet pickle relish and 1 teaspoon white vinegar, then mix in 1/2 teaspoon paprika, garlic powder, and onion powder. Whisk until fully combined and smooth, then refrigerate.

Divide the pound of ground beef into 8 portions of roughly 2 ounces each.

Press each portion onto one side of a flour tortilla until evenly spread, reaching the edges.

Generously season with kosher salt and black pepper before cooking.

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat.

Place the prepared tortilla beef-side down into the skillet, pressing with a spatula for 10-15 seconds.

Cook for 3-4 minutes until browned, then flip and immediately add a slice of American cheese on top.

Cook the tortilla side for another 1-2 minutes until golden brown and cheese is melted.

Fold each cooked taco in half with beef and cheese inside.

Add shredded iceberg lettuce, dill pickle chips, and chopped onion.

Finish with a generous drizzle of the special sauce and serve immediately.