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| recipe title: |
TEXAS BREAKFAST TACOS |
| category: |
Breakfast |
| keywords: |
Mexican, Spices, Breakfast |
| servings: |
4 servings |
| ingredients: |
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
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| directions: |
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* 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.
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