Southwestern Beef Breakfast “Nachos”

Name: Southwestern Beef Breakfast "Nachos"
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: cooked (leftover) beef; hash brown potatoes; whole green chiles; egg; red bell pepper; monterey Jack cheese; green onions

55

Minutes

4

Servings

7

Ingredients

12 ounces cooked beef (such as roast, steak or pot roast), cut into bite-size pieces or shredded
3 cups frozen shredded potato nuggets
1 cup green enchilada sauce
2 eggs, scrambled
1/2 cup diced red bell pepper
1/2 cup shredded reduced-fat or regular Monterey Jack cheese

Toppings (optional):

Chopped green onions or parsley

Preparation

Step 1
Place potato nuggets in single layer on rimmed baking sheet and bake according to package directions or until browned and crisped.
Step 2
Push potatoes close together in single layer so edges touch slightly. Evenly layer with beef, enchilada sauce, eggs, bell pepper and cheese. Return to oven for 12 to 15 minutes or until ingredients are heated through and cheese is melted. Garnish with green onions, if desired.

Nutrition Information

Nutrition information per serving: 304 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 170 mg Cholesterol; 558 mg Sodium; 14 g Total Carbohydrate; 1 g Dietary Fiber; 34 g Protein; 2.2 mg Iron; 11.2 mg NE Niacin; 0.7 mg Vitamin B₆; 1.7 mcg Vitamin B₁₂; 5.2 mg Zinc; 38.1 mcg Selenium; 173.4 mg Choline.