Texas breakfast tacos

Yield: 4 servings Sou

Ingredients:

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

Instructions:

* 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.