Huevos D'Elena (Aka Huevostadas)
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
450 g
Lean Ground Beef1 cup
Yellow Onion (diced)2 tbsps
Red Bell Pepper (diced)1 clove
Garlic (minced)1 cup
Salsa1 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Olive Oil (or as needed)4
EggsDirections:
1
Drain
2
Place potato into a large pot and cover with salted water; bring to a boil
3
Reduce heat to medium-low and simmer until tender, 10 to 15 minutes
4
Heat a large skillet over medium-high heat
5
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
6
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
7
Heat olive oil in a skillet over medium heat; crack eggs into the hot oil
8
Cook until lightly browned, about 3 minutes per side
9
Place tostada shells on a serving plate; top each with beef-potato mixture
10
Layer 1 egg onto each tostada; sprinkle with cilantro