First thing to make is the pickled onions and cabbage.

Put the cabbage, sliced onion, lime juice, tajin and cilantro in a glass bowl. Stir and cover. Let sit at room temperature for one to three hours.

Cook the beef in a hot, heavy skillet. I love my cast iron. Using a potato masher, break up the chunks while it cooks.

When it is nearly cooked through, add the taco seasoning, canned tomatoes with the liquid, chili powder and cumin. Simmer on medium high until the beef is cooked through and the sauce is thickened.

While it's cooking, toast the buns. You can do it in a toaster, in the oven or on a hot, dry griddle.

To serve, put the cheese on the bottom bun and top it with the meat. This will help the cheese melt better. On the meat, add the cabbage mix, sliced tomatoes and avocado. Add plenty so it's good and sloppy - that's part of the fun!

And this delicious and sloppy sandwich goes perfect with an Alcohol-Free Michelada!