Mexican Beef Breakfast Nachos
Ingredients icon 7 Ingredients
Servings icon Makes 4 servings
Time icon 30 to 40 minutes


  • 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

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.

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