Georgia Beef Bites, By Taylor Evans

Georgia Beef Bites

By Taylor Evans, GBB Director of Public Relations

I love breakfast foods, and everyone says that it is the most important meal of the day. Beef breakfasts are even better because there are 25 grams of protein in every 3 ounces of lean beef. Protein is an important building block to fuel our bodies, so featuring it at breakfast time will get your day started off on the right foot. Everyone loves the classic steak-andeggs breakfast; but what if we put a twist on it and add Tater Tots? Well, this recipe does just that – and it gives us a wholesome, protein-packed breakfast nacho dish that is perfect for a fun group-breakfast or brunch option. I really enjoyed making this recipe, and I hope that you will as well!

MEXICAN BEEF BREAKFAST NACHOS

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 pu s • 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:

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. 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. 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.

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