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Huevostadas with Ground Beef and Potatoes

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
2 servings
Breakfast
Huevostadas with Ground Beef and Potatoes
Ingredients
  • 1 potato, diced
  • 1/2 pound lean ground beef
  • 1/2 cup diced yellow onion
  • 2 tablespoons diced red bell pepper
  • 1 clove garlic, minced
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • seasoned salt to taste
  • ground black pepper to taste
  • 1 teaspoon olive oil, or as needed
  • 4 eggs
  • 4 crispy tostada shells, warmed
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions
1
Begin by submerging the potato in a large container filled with salted water, then place it on high heat to reach a rolling boil. Once boiling, decrease the intensity to a lower medium setting and let it simmer for 10-15 minutes or until tender. Remove from heat
2
Next, preheat a large skillet over medium-high heat and cook the beef, onion, red bell pepper, and garlic in the hot skillet until it reaches a browned and crumbly state, 5-7 minutes. Remove the cooked mixture from the skillet and discard any excess fat. Combine the potato with salsa, chili powder, cumin, seasoned salt, and pepper into the beef mixture; cook over low heat until heated through, 3-5 minutes.
3
Subsequently, heat olive oil in a skillet over medium heat and gently pour the eggs into the hot oil. Cook until lightly browned on both sides, approximately 3 minutes per side.
4
Finally, arrange the tostada shells on a serving plate and top each shell with the beef-potato mixture. Place one egg layer on top of each tostada, followed by a sprinkle of cilantro