Beef Tostadas with Quick Pickled Onions

I am normally not a fan of onions with my Mexican food, but these pickled onions make this dish!  The only drawback is that your kitchen will smell like you were dying Easter Eggs!!


1 small red onion, thinly sliced
2/3 cup cider vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 jalapeno pepper, seeded and thinly sliced
1 lb. 90% lean ground sirloin
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon smoked paprika
1 1/2 teaspoons olive oil
Corn tostados-toasted
1/4 cup sour cream
1/4 cup fresh cilantro leaves, chopped

Combine onion, vinegar, 1/4 cup water, sugar, 1/4 teaspoon salt, and jalapeño slices in a saucepan over high heat; bring to a simmer.  Cook 1 minute; remove from heat and let stand until ready to use.  Heat a large skillet over medium heat.  Coat with cooking spray.  Add ground beef, chili powder, cumin, garlic, paprika, and remaining 1/4 teaspoon salt to pan.  Cook 5 minutes or until meat is completely browned and crumbled.  Stir in oil.  Drain onion mixture. Top tostadas evenly with beef mixture, onion mixture, sour cream, and cilantro.

Serves: 4

Recipe from Cooking Light Magazine