Smoky Beef Breakfast Tostadas with Pickled Onions
Crisp corn tostadas carry smoky beef, creamy beans, and fried eggs under a bright shower of pickled onions.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (92 reviews)
INSPIRED BY
Inspired by the breakfast tostadas and all-day counter plates found across the Southwest. The smoky beef and quick oven-crisped tortillas are an original Tastelicious morning shortcut.
Story
Casey likes breakfast with enough crunch to wake up the whole kitchen. These tostadas layer smoky beef, creamy beans, and a soft egg so every bite has a little contrast. Pickled onions bring the bright snap that keeps the plate from feeling heavy. Put the lime wedges out and let everyone build their own perfect stack.
By Casey
Ingredients
- 8 small corn tortillas
- 1 tablespoon neutral oil, divided
- 8 ounces lean ground beef
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 cup canned refried black beans
- 4 large eggs
- 1/4 cup pickled red onions
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425 F and arrange the corn tortillas on a baking sheet; brush both sides lightly with half of the oil.
- Bake the tortillas for 8 to 10 minutes, turning once, until crisp and lightly browned.
- Meanwhile, heat the remaining oil in a skillet over medium-high heat, add the beef, paprika, cumin, and salt, and cook for 5 to 6 minutes until browned.
- Warm the refried black beans in a small saucepan or microwave-safe bowl, stirring in a splash of water if they are stiff.
- Fry the eggs in the beef skillet or a second skillet until the whites are set and the yolks are still soft.
- Spread each tostada with beans, top with smoky beef and an egg, then finish with pickled onions, cotija, cilantro, and lime.
Chef Tips
- Bake the tortillas until rigid and crisp so they hold the toppings.
- Season the beef in the skillet so the spices bloom in the rendered fat.
- Warm the beans with a little water for a smooth spreadable texture.
- Add the pickled onions at the table if you want maximum crunch.
Cook's Notes
- Crisp the tortillas until they feel firm at the center.
- Cook the beef until the spices smell toasted, not raw.
- Keep the eggs yolk-soft so they make a quick sauce for the beans.