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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1		diced	-	-	-	-
beef	1/2	pound	ground lean	265.2006	0.0	52.2921	6.0973
yellow onion	1/2	cup	diced	32.0	7.472	0.88	0.08
red bell pepper	2	tablespoons	diced	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salsa	1/2	cup		37.7	8.632	1.976	0.221
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
salt	seasoned to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
egg	4			286.0	1.44	25.12	19.02
tostada shell	4		warmed	-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.