Southwestern Beef Breakfast "Nachos"
Tater tots fill in for tortilla chips in this morning nacho mash-up. Topped with beef bites, scrambled eggs, red pepper, Monterey Jack and enchilada sauce.
-
55
min -
4
SERVINGS -
300
Cal -
34 g
Protein
Ingredients:
- 12 ounces cooked beef (such as roast, steak or pot roast), cut into bite-size pieces or shredded
- 3 cups frozen shredded potato nuggets
- 1 cup green enchilada sauce
- 2 eggs, scrambled
- 1/2 cup diced red bell pepper
- 1/2 cup shredded reduced-fat or regular Monterey Jack cheese
- Chopped green onions or parsley
Cooking:
-
Place potato nuggets in single layer on rimmed baking sheet and bake according to package directions or until browned and crisped.
-
Push potatoes close together in single layer so edges touch slightly. Evenly layer with beef, enchilada sauce, eggs, bell pepper and cheese. Return to oven for 12 to 15 minutes or until ingredients are heated through and cheese is melted. Garnish with green onions, if desired.
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 304 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 170 mg Cholesterol; 558 mg Sodium; 14 g Total Carbohydrate; 1 g Dietary Fiber; 34 g Protein; 2.2 mg Iron; 11.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.2 mg Zinc; 38.1 mcg Selenium; 173.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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