Name: Huevos d'Elena (aka Huevostadas)
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Potato, diced - 1; Lean ground beef - ½ pound; Diced yellow onion - ½ cup; Diced red bell pepper - 2 tablespoons; Garlic, minced - 1 clove; Salsa - ½ cup; Chili powder - 1 teaspoon; Ground cumin - ¼ teaspoon; Seasoned salt to taste - ¼ teaspoon; Ground black pepper to taste - ¼ teaspoon; Olive oil, or as needed - 1 teaspoon; Eggs - 4; Crispy tostada shells, warmed - 4; Chopped fresh cilantro, or to taste (Optional) - 1 tablespoon

Ingredients for - Huevos d'Elena (aka Huevostadas)

1. Potato, diced 1

2. Lean ground beef ½ pound

3. Diced yellow onion ½ cup

4. Diced red bell pepper 2 tablespoons

5. Garlic, minced 1 clove

6. Salsa ½ cup

7. Chili powder 1 teaspoon

8. Ground cumin ¼ teaspoon

9. Seasoned salt to taste ¼ teaspoon

10. Ground black pepper to taste ¼ teaspoon

11. Olive oil, or as needed 1 teaspoon

12. Eggs 4

13. Crispy tostada shells, warmed 4

14. Chopped fresh cilantro, or to taste (Optional) 1 tablespoon

How to cook deliciously - Huevos d'Elena (aka Huevostadas)

1 . Stage

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.

2 . Stage

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.

3 . Stage

Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.

4 . Stage

Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.