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Ingredients40 m servings 616 cals
Original recipe yields 2 servings
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
- Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
- Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.
Per Serving: 616 calories; 33.1 g fat; 42.9 g carbohydrates; 37.7 g protein; 440 mg cholesterol; 819 mg sodium. Full nutrition
ReviewsRead all reviews 2
Used 8" tortillas for the tostadas and followed this recipe to the letter. The only criticism that I have is that the beef filling was a little dry and needed a kick of heat (at least for our t...