Texas Breakfast Tacos

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Texas Breakfast Tacos
Categories: Mexican Tortillas Sauces Breakfast
Servings: 4

1 x Southwest Guacamole; *
1 x Fresh Tomato Salsa; **
1 lb Chorizo Sausage; Bulk
1 c Onion; Finely Chopped, 1 Lg
1 ea Green Bell Pepper;Medium,***
1 T Margarine Or Butter
12 ea Eggs; Large, Beaten
10 ea Flour Tortillas; ****
6 oz Cheese; Shredded, *****
2 T 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.
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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.

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