*  Exported from  MasterCook  *
 
                           TEXAS BREAKFAST TACOS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Pork
                 Breakfast                        Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Southwest Guacamole
                         Fresh Tomato Salsa
    1       lb           Chorizo Sausage, Bulk
    1       c            Onion, Finely Chopped, 1 Lg
    1       md           Green Bell Pepper *
    1       tb           Margarine Or Butter
   12       lg           Eggs, Beaten
   10                    Flour Tortillas **
    6       oz           Cheese, Shredded ***
    2       tb           Margarine Or Butter, Melted
 
   * Bell pepper should be seeded and cut into strips. **
   Tortillas should be 7 to 8 inches in diameter. *** Use
   a mixture of shredded Colby and Montery Jack Cheeses.
   ~------------------------------------------------------
   ~----------------- Prepare Southwest Guacamole and
   Fresh Tomato Salsa; reserve.  Cook and stir the
   sausage, onion and the bell pepper strips in a 10-inch
   skillet over medium heat, stirring frequently, until
   the sausage is done, about 10 minutes; drain and
   reserve.  Heat 1 Tbls of margarine in a skillet over
   medium heat until hot and bubbly.  Pour eggs into
   skillet.  As the eggs begin to set at the bottom and
   sides, gently lift cooked portions with a spatula so
   that the thin uncooked portion can flow to the bottom.
   Avoid constant stirring.  Cook until the eggs are
   thickened throughout, but still moist, about 5
   minutes.  Heat the oven to 450 degrees F.  Spoon about
   1/4 cup sausage mixture onto each of the tortillas;
   top each with about 1/4 cup of the eggs and 2 Tbls of
   the cheese mixture.  Fold tortillas into halves.
   Arrange 5 assembled tacos in ungreased jelly roll pan
   15 1/2 X 10 1/2 X 1-inches; brush with melted
   margarine.  Bake until light golden brown, about 10 to
   12 minutes.  Repeat with the remaining tacos. Serve
   with the guacamole and salsa.
  
 
 
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