Huevos d'Elena (aka Huevostadas) recipe
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Ingredients
- 1 potato, diced ½ pound lean ground beef ½ cup diced yellow onion 2 tablespoons diced red bell pepper 1 clove garlic, minced ½ cup salsa 1 teaspoon chili powder ¼ 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
Nutrition Info
- 616.1 caloriescarbohydrate: 42.9 gcholesterol: 440.5 mgfat: 33.1 gfiber: 5.6 gprotein: 37.7 gsaturatedFat: 10.6 gservingSize: -sodium: 819.3 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Huevos d'Elena (aka Huevostadas)
Directions
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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.