Step 1Place 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 2Remove 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 3Push 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; 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.
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.