Breakfast and Dinner Tostadas
Recipe and photography provided by Heinen’s partner, Chef Billy Parisi.
From breakfast to dinner, these tostadas are a versatile meal for many. Easily customizable to please all tastes and cravings, whip these up in no time with ingredients you already have on hand.
Breakfast and Dinner Tostadas
- Servings:
- 6
Ingredients
For the Breakfast Tostadas
- ¼ cup oil
- 6 corn tortillas
- 1 cup refried beans, warmed
- 6 large eggs
- ¼ cup salsa
- ½ cup shredded Monterey jack cheese
- Salt and pepper, to taste
For the Dinner Tostadas
- ¼ cup oil
- 6 corn tortillas
- 1 lb. lean ground beef
- ½ cup shredded lettuce
- 1 large diced vine ripe tomato
- 2 Tbsp. dill pickles, chopped
- ¼ cup shredded cheddar cheese
- Optional crisp cooked bacon, chopped
- Salt and pepper to taste
Instructions
For the Breakfast Tostadas
- Add the oil to a frying pan over medium heat and fry the corn tortillas until crispy, about 1-2 minutes per side. Drain on a paper towel.
- Cook the eggs in the same skillet, using the oil, until the desired internal temperature is achieved.
- Spread the warmed beans onto the crispy corn tortilla to cover.
- Add a fried egg, salsa and shredded cheese and serve.
For the Dinner Tostadas
- Add the oil to a frying pan over medium heat and fry the corn tortillas until crispy, about 1-2 minutes per side. Drain on a paper towel. Discard, or reserve, all but 1 Tbsp. of oil.
- Add the ground beef to the pan over medium heat and cook until browned and cooked throughout. Season with salt and pepper.
- Evenly distribute the ground beef between the tortillas and top with shredded lettuce, tomatoes, pickles, cheese and optional crispy bacon pieces. Serve.
