Texas breakfast tacos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Southwest Guacamole | ||
| Fresh Tomato Salsa | ||
| 1 | pounds | Chorizo Sausage, Bulk |
| 1 | cup | Onion, Finely Chopped, 1 Lg |
| 1 | medium | Green Bell Pepper * |
| 1 | tablespoon | Margarine Or Butter |
| 12 | larges | Eggs, Beaten |
| 10 | Flour Tortillas ** | |
| 6 | ounces | Cheese, Shredded *** |
| 2 | tablespoons | Margarine Or Butter, Melted |
Directions
* 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 ¼ cup sausage mixture onto each of the tortillas; top each with about ¼ cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves.
Arrange 5 assembled tacos in ungreased jelly roll pan 15½ X 10 ½ 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.