Recipe Wallet
From-Scratch Ranchero Beef Tostadas with Cheesy Eggs

From-Scratch Ranchero Beef Tostadas with Cheesy Eggs

Charred veggies, chipotles, and fire-roasted tomatoes blended right in the pan — over lean taco beef, cheesy scrambled eggs, and toasted corn tortillas.

Creator Verified

20 min
Prep
35 min
Cook
19
Ingredients
serves 4
Yield

Ingredients

Servings 4

Tap an ingredient to check it off

Ranchero sauce

Beef

Cheesy eggs

Base & finish

Steps

  1. Chop the onion and bell pepper (a food chopper makes quick work of it) and add to an oiled pan over medium-high heat. Sauté.
  2. Add the quartered tomato and the whole seeded jalapeño. Season with salt, pepper, garlic salt, and the smoked paprika.
  3. Meanwhile, toast the tortillas in a dry skillet over medium heat, in batches. Set aside and keep warm.
  4. When the jalapeño has softened, pull it out, chop it, and return it to the pan. Reduce heat to medium and keep cooking, stirring.
  5. Add a couple squeezes of lime juice, the tomato paste, the chipotle peppers with their adobo sauce, and the can of fire-roasted tomatoes. Stir.
  6. Use an immersion blender right in the pan to blend everything into a smooth ranchero sauce. (Or transfer to a blender and puree.)
  7. Meanwhile, brown the ground beef in a separate pan over medium heat with salt, pepper, and garlic powder, breaking it up into taco meat texture.
  8. Strain out the fat, then combine the beef and the ranchero sauce into one pan.
  9. Add the beaten eggs to a separate oiled skillet over medium heat, stirring continually with a spatula.
  10. When the eggs are just firm, turn off the heat, add the cheese, and cover — the residual heat melts it. Break into small pieces.
  11. Place 2 toasted tortillas on each plate. Top with the ranchero beef, then the cheesy eggs.
  12. Finish with pickled jalapeños and crumbled Oaxaca cheese.
Rachel's tips
  • Blending in the pan with an immersion blender means all those browned bits go straight into the sauce instead of staying stuck to the skillet.
  • Softening the jalapeño whole before chopping tames its raw edge while keeping the flavor.
  • Cheese goes on the eggs after they're cooked through and the heat's off — cover with a lid to get it perfectly melty.
  • Toasted (not fried) tortillas keep these lean without losing the toasty corn flavor.
Equipment

Immersion blender (or regular blender), 3 pans/skillets, food chopper (optional)

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The story

I love breakfast tacos. They're one of my favorite things to make, and they're different every single time based on what I have in the fridge. I made these one Saturday while a friend was visiting, and they came out delicious.

This was the first time I ever made a from-scratch ranchero sauce, and it was a blast. Watching a pan of charred onions, peppers, tomatoes, and chipotles turn into silky homemade ranchero under an immersion blender — right in the skillet, no transfer, no extra dishes — that'll ruin the jar for you forever. Layer it with lean taco beef and soft cheesy scrambled eggs on toasted corn tortillas, and this is a from-scratch breakfast-for-anytime that still comes in lean: the tortillas are toasted, not fried, and the beef gets strained before it hits the sauce.

Recipe by Rachel · From TexMex Mashup on YouTube · Dietary: lean; gluten-free if your tortillas are 100% corn · Contains: egg, dairy