Mexican Beef Breakfast Nachos Recipe | Blue Rhino
Beef Steak and eggs find a new home on top of potato puffs. Topped with bell pepper, green salsa and Mexican cheeses. These breakfast nachos are a must try.
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
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