Texas Breakfast Tacos

Recipe Ingredients

		Southwest guacamole
		Fresh tomato salsa
1 lb	454g / 16oz	Chorizo sausage - bulk
1 cup	62g / 2.2oz	Onion, finely chopped - 1 lg
1		Green bell pepper, medium*
1 tablespoon	15ml	Margarine or butter
12		Eggs, large - beaten
10		Flour tortillas**
6 oz	170g	Cheese, shredded***
2 tablespoons	30ml	Margarine or butter - melted

Recipe Instructions

* 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 450F. 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 gu acamole and salsa.

Source:
Woman's Day - 6/3/97

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