This Tex-Mex stack gets a bright punch of color from the quick-pickled onions that are so simple you'll make them again and again. For an extra kick, top with the jalapeño slices used in the pickling brine.
3/4 cup thinly sliced red onion
2/3 cup cider vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon kosher salt, divided
1/2 jalapeño pepper, thinly sliced
1 pound 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
4 corn tostadas
1/4 cup fat-free sour cream
1/4 cup fresh cilantro leaves
How to Make It
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 serve.
While onion mixture cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add ground beef, chili powder, cumin, garlic, paprika, and remaining 1/4 teaspoon salt to pan. Cook 5 minutes or until browned, stirring to crumble. Stir in oil.
Drain onion mixture. Top tostadas evenly with beef mixture, onion mixture, sour cream, and cilantro.
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