Texas Breakfast Tacos

* 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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