Mexican Beef Breakfast Nachos

Steak and eggs find a new home on top of potato puffs. Topped with red bell pepper, a green salsa and Mexican cheeses, these "nachos" are a fun group breakfast or brunch option.

  • 40
  • 4
  • 407
  • 25 g

Ingredients & Cooking


  • 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


  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.

Nutrition Information

Lean Beef

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