Recipe - Texas Breakfast Tacos

Southwest Guacamole; *
Fresh Tomato Salsa; **
1 pound Chorizo Sausage; Bulk
1 cup Onion; Finely Chopped, 1 Lg
1 Green Bell Pepper;Medium,***
1 tablespoon Margarine Or Butter
12 Eggs; Large, Beaten
10 Flour Tortillas; ****
6 ounce Cheese; Shredded, *****
2 tablespoon 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 10inch 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 One fourth 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 One half X 10 One half X
1inches; 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip