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Breakfast and Dinner Tostadas

Recipe and photography provided by Heinen’s partner, Chef Billy Parisi. 

From breakfast to dinner, these tostadas are a versatile meal for many. Easily customizable to please all tastes and cravings, whip these up in no time with ingredients you already have on hand.

Breakfast and Dinner Tostadas

Servings:
6

Ingredients

For the Breakfast Tostadas

  • ¼ cup oil
  • 6 corn tortillas
  • 1 cup refried beans, warmed
  • 6 large eggs
  • ¼ cup salsa
  • ½ cup shredded Monterey jack cheese
  • Salt and pepper, to taste

For the Dinner Tostadas

  • ¼ cup oil
  • 6 corn tortillas
  • 1 lb. lean ground beef
  • ½ cup shredded lettuce
  • 1 large diced vine ripe tomato
  • 2 Tbsp. dill pickles, chopped
  • ¼ cup shredded cheddar cheese
  • Optional crisp cooked bacon, chopped
  • Salt and pepper to taste

Instructions

For the Breakfast Tostadas

  1. Add the oil to a frying pan over medium heat and fry the corn tortillas until crispy, about 1-2 minutes per side. Drain on a paper towel.
  2. Cook the eggs in the same skillet, using the oil, until the desired internal temperature is achieved.
  3. Spread the warmed beans onto the crispy corn tortilla to cover.
  4. Add a fried egg, salsa and shredded cheese and serve.

For the Dinner Tostadas

  1. Add the oil to a frying pan over medium heat and fry the corn tortillas until crispy, about 1-2 minutes per side. Drain on a paper towel. Discard, or reserve, all but 1 Tbsp. of oil.
  2. Add the ground beef to the pan over medium heat and cook until browned and cooked throughout. Season with salt and pepper.
  3. Evenly distribute the ground beef between the tortillas and top with shredded lettuce, tomatoes, pickles, cheese and optional crispy bacon pieces. Serve.
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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