In small bowl, whisk mustard powder, garlic powder, onion powder, salt and pepper. Set aside.

In large skillet over medium-low heat, cook bacon and ground beef 8-10 minutes, or until fat renders and mixture is golden brown and crispy. Transfer to plate lined with paper towels to drain. Reserve 2 tablespoons bacon fat.

In large, heavy-bottomed saucepan over high heat, combine vegetable oil and reserved bacon fat. Add popcorn kernels; stir to coat then spread in even layer. Cover with lid. Shaking saucepan, cook 2-4 minutes, or until popcorn starts to pop, then shake less frequently, at about 2-second intervals, until popping sounds have almost stopped. Remove from heat. Safely open lid.

Transfer half the popcorn to large bowl and toss with cheese powder. Toss popcorn in saucepan with dill pickle powder; transfer to large bowl of cheese popcorn. Add bacon mixture and reserved seasoning; toss to combine.

Garnish with green onion.