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
    min
  • 4
    SERVINGS
  • 410
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

Garnish:
  • 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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Strip Steak, Boneless Loin Primal

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