Baked Tostadas
Course: DinnerIngredients
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.
Okay, I will be trying this as soon as my stomach will tolerate it!
WOW I had no idea that you had to add egg in there. Sounds like a great addition to our Taco night Wed.