Mexican Beef Breakfast Nachos

Ingredients:

• 1 beef Strip Steak Boneless, cut 3/4-inch thick (8 to 10 ounces)
• 1-1/2 cups Herdez® Salsa Verde, divided
• 3 cups frozen potato puffs
• 2 eggs, beaten
• 1/2 cup diced red bell pepper
• 1/2 cup shredded reduced-fat Mexican cheese blend

• Chopped green onions, cilantro sprigs, diced seeded tomatoes

Cooking:

1. Place beef steak and 1/2 cup Herdez® Salsa Verde in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 30 minutes.  Meanwhile, place potato puffs in single layer on aluminum foil-lined rimmed baking sheet; bake according to package directions or until browned and crisp.
2. Remove steak from marinade; discard marinade.   Heat small skillet over medium heat until hot.  Scramble eggs; set aside.  Place steak on grid over medium, ash-covered coals.  Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.  Remove; let rest 5 minutes.  Slice steak lengthwise into thirds, then crosswise into 1/4-inch thick pieces.  Keep warm.
3. Push potato puffs close together in single layer so edges touch slightly. Evenly layer with eggs, bell pepper and cheese. Return to oven; bake 6 to 8 minutes until heated through and cheese is melted. Top with steak slices.  Serve nachos with remaining 1 cup Herdez® Salsa Verde on the side.  Garnish with green onions, cilantro and tomatoes, if desired.