Texas Breakfast Tacos

         Yield: 4 Servings
Categories: Mexican, Breakfast, Sauces

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. Miscellaneous recipes from the collection of Mike Orchekowski.