LIVE
Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Nelson
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 tostada)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

329 calories; fat 16.2g; saturated fat 5.5g; mono fat 6.2g; poly fat 0.7g; protein 25g; carbohydrates 17g; fiber 2g; cholesterol 75mg; iron 3mg; sodium 442mg; calcium 53mg.
Advertisement