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
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.
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.
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 per serving: 407 calories; 18 g fat (6 g saturated fat; 8 g monounsaturated fat); 150 mg cholesterol; 622 mg sodium; 33 g carbohydrate; 4.6 g fiber; 25 g protein; 4.8 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 3.0 mg iron; 24.6 mcg selenium; 3.7 mg zinc; 140.4 mg choline.