Title: Texas Breakfast Tacos
Categories: Mexican Pork Breakfast Sausage
Yield: 4 Servings
| | | 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.