Preppy Joe's Tacos

Ingredients:

• 1 small red onion, thinly sliced
• 6 tablespoons apple cider vinegar
• 3 cups of cabbage salad mix
• 2 sticks pickled cucumbers, sliced
• 1 teaspoon vegetable oil
• 450 g lean ground beef (10% fat)
• 1 tbsp. taco spice mixes
• 3/4 cup ketchup
• 1 tbsp light brown sugar
• 100 g pepper jack cheese, grated (about 1 cup)

Preparation:

1. Preheat oven to 350°F (175°C). Combine onion, 2 tablespoons vinegar, and 1/4 teaspoon salt in a small bowl; set aside.
2. Combine coleslaw, pickles, 3 tablespoons vinegar, and 1/4 teaspoon salt in a medium bowl and toss to coat; set aside.
3. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the ground beef and cook, stirring frequently, until browned, about 4 minutes. Add the taco seasoning and 1/2 teaspoon salt and continue cooking until the meat is cooked through, another 2 minutes. Reduce the heat to low, add the ketchup, sugar, 1/2 cup water, and the remaining 1 tablespoon vinegar, and simmer, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
4. Meanwhile, place the tortilla bowls on a baking sheet and sprinkle with grated cheese. Bake until the cheese is melted and the tortilla bowls are light golden brown, about 5 minutes.
5. Drain the lettuce and onions. Divide the meat among tortilla bowls and top with the coleslaw and onions.