Finished breakfast nachos on a black plate.

Mexican Beef Breakfast Nachos

Name: Mexican Beef Breakfast Nachos
Prep time: 1 h
Cook time: 45 min
Yield: 4 Servings
Cuisine: Beef
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; Additional Items:; Resealable Plastic Storage Bag; Small Skillet

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 60 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Beef Strip Steak Boneless, cut 3/4-inch thick
Herdez® Salsa Verde, divided
Frozen Potato Puffs
Eggs, beaten
Diced Red Bell Pepper
Shredded Reduced-fat Mexican Cheese Blend

Garnish:

• Chopped Green Onions
• Cilantro Sprigs
• Diced Seeded Tomatoes

Additional Items:

• Resealable Plastic Storage Bag
• Small Skillet

Directions:

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.
On your grills side burner heat small skillet over medium heat until hot OR on a grill top griddle OR on a griddle.
Scramble eggs; set aside.
Preheat grill or griddle to medium-high.
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 grill; 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.