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
  • 410
  • 25 g

Ingredients & Cooking


  • 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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Strip Steak, Boneless Loin Primal

Tender, lean and perfect for grilling.
Beef Checkoff


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