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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.

Mexican Beef Breakfast Nachos

Cook Time: 40 Minutes

Servings: 4

Ingredients: 7

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Ingredients

Garnish:

Preparation

  1. 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.

  2. 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.

  3. 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

407 Calories

0 %*

6g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

3 mg IRON

0 %DV

3.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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