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Texas Breakfast Tacos
Southwest Guacamole; *
Fresh Tomato Salsa; **
1 lb Chorizo Sausage; Bulk
1 c Onion; Finely Chopped, 1 Lg
1 Green Bell Pepper;Medium,***
1 tb Margarine Or Butter
12 Eggs; Large, Beaten
10 Flour Tortillas; ****
6 oz Cheese; Shredded, *****
2 tb Margarine Or Butter; Melted
* For recipe see Sowest 3.
** For recipe see Sowest 2.
*** Bell pepper should be seeded and cut into strips.
**** Tortilllas 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 tha 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.
Keywords: Mexican, Sauce, condiments
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