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    PrimaRecipes --> Breakfast

    recipe title: TEXAS BREAKFAST TACOS
    category: Breakfast
    keywords: Mexican, Spices, Breakfast
    servings: 4 servings
               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.

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