Mexican Beef Breakfast Nachos
Steak and eggs find a new home on top of potato puffs. Topped with red bell pepper, a green salsa and Mexican cheeses, these "nachos" are a fun group breakfast or brunch option.
Link Copied!
Total Time: 40 min
Ingredients:
- 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
Cooking:
- 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.
