2 Tbsp. olive oil 1 sweet onion, cut into 1-inch dice 1 poblano chile or green bell pepper, seeded and chopped 1-1/2 lbs. lean ground beef 1 Tbsp. chili powder 2 tsp ground cumin

1-1/4 tsp. salt 2 (10-oz.) cans diced tomatoes with chilies 1/2 cup ketchup 2 Tbsp. chopped fresh cilantro 1 (8- or 9-inch round) cornbread, purchased or homemade, cut into 6 wedges Sassy Pickled Onions (recipe follows)

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

Sassy Pickled Onions

1 sweet onion, very thinly sliced and separated into rings
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.