Baked Tostadas

Baked Tostadas

Recipe by Jennifer RobertsCourse: Dinner

Ingredients

• Six corn tortillas

• 1 1/2 cups cooked meat or beans of choice (such as pork, chicken, beef, refried beans or chili)

• Six eggs

• Shredded coleslaw mix

• Salsa

• Sour cream

• Salt and pepper

Directions

• Preheat oven to 375.
• Line a baking sheet with foil and spray or brush with cooking oil.
• Arrange tortillas on baking sheet.
• Spread meat or beans on each tortilla, creating a well in the center.
• Break an egg into the center of each tortilla and sprinkle with salt and pepper.
• Bake until eggs reach desired doneness (approximately 20-25 minutes).
• Top with coleslaw mix, salsa and sour cream.

Notes

• You can try additional toppings such as chopped onion, shredded cheese or avocado.

What’s the Story?

I thought I’d share this easy and inexpensive recipe that I created to use up leftovers. I love it when I’m able to use ingredients for more than one meal during the week; not only does it save money, but it’s convenient, too!

These tostadas can be topped with a wide variety of ingredients and they bake all at once in the oven instead of one by one in a frying pan. Tonight I had some extra shredded pork from making pulled pork earlier in the week. Refried beans, chili, rotisserie chicken or shredded beef would also make great toppings. I like to use shredded coleslaw mix instead of lettuce because it’s healthier, often cheaper, and adds a nice crunch. Corn tortillas instead of flour also make for a healthier, more frugal choice.

I served these with Spanish rice on the side (I cheated and used a box mix). We love Tex-Mex food in our house, and this is a really easy way to get those delicious flavors and textures without a lot of work.

Jennifer Roberts

is the founder, designer and author of Jen Spends Less. Formerly an architectural drafter and designer, Jen cut her spending and embraced a frugal lifestyle to be a stay at home mom.