Heat oil in a large skillet over medium
heat. Add the diced onion and chile and cook, stirring,
until soft. Increase heat to medium-high and add beef.
Season with chili powder, cumin, and salt. Cook, stirring
and breaking beef into small chunks, until no longer pink.
Stir in the tomatoes with chilies and the ketchup. Cook,
stirring occasionally, until juices have thickened slightly,
about 5 minutes. Stir in the cilantro. Ladle beef mixture
over cornbread. Mound Sassy Pickled Onions on top. Serve
at once. 6 servings
1 sweet onion, very thinly sliced and separated into
1/3 cup distilled white vinegar
1-1/2 Tbsp. olive oil
1/2 tsp. hot red pepper flakes
1/4 tsp. salt
1 Tbsp. chopped fresh cilantro
Place onion in a heatproof bowl. In a small
saucepan, combine vinegar, oil, pepper flakes, and salt.
Heat just until mixture reaches a boil. Immediately pour
over onions, tossing to coat. When cool, stir in cilantro.
Use at once, or refrigerate, covered, up to 3 days.