Mexican Beef Breakfast Nachos

Name: Mexican Beef Breakfast Nachos
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; salsa verde; hash brown potatoes; egg; red bell pepper; shredded Mexican cheese blend; green onions

40

Minutes

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

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

Garnish:

Chopped green onions, cilantro sprigs, diced seeded tomatoes

Preparation

Step 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.
Step 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.
Step 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; 162 Calories from fat; 18g Total Fat (6 g Saturated Fat; 8 g Monounsaturated Fat;) 150 mg Cholesterol; 622 mg Sodium; 33 g Total Carbohydrate; 4.6 g Dietary Fiber; 25 g Protein; 3 mg Iron; 4.8 mg NE Niacin; 0.6 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 3.7 mg Zinc; 24.6 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

Filed Under:

Breakfast & Brunch Mexican

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