MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Texas Breakfast Tacos
Categories: Tex-mex, Pork, Eggs, Vegetables
Yield: 4 Servings

Southwest guacamole
Fresh tomato salsa
1 lb Bulk chorizo sausage
1 c Onion; fine Chopped
1 md Green bell pepper *
1 tb Butter
12 lg Eggs; beaten
10 Flour tortillas **
6 oz Cheese; shredded ***
2 tb Butter; melted

* Bell pepper should be seeded and cut into strips.
** Tortilllas should be 7 to 8 inches in diameter.
*** Use a mixture of shredded Colby & Montery Jack.

Prepare Southwest Guacamole and Fresh Tomato Salsa;
reserve.

Cook and stir the sausage, onion and the bell pepper
strips in a 10" skillet over medium heat, stirring
frequently, until the sausage is done, about 10 min;
drain and reserve.

Heat 1 Tb of buter in a skillet over med 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 450ºF. Spoon about 1/4 cup sausage
mixture onto each of the tortillas; top each with
about 1/4 cup of the eggs and 2 Tb of the cheese mix.

Fold tortillas into halves. Arrange 5 assembled tacos
in ungreased jelly roll pan 15 1/2" X 10 1/2" X 1";
brush with melted butter.

Bake until light golden brown, about 10 to 12 minutes.
Repeat with the remaining tacos. Serve with the guacamole
and salsa.

From: http://www.recipesource.com

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