Texas Breakfast Tacos
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Southwest |
guacamole
|
*
|
|
| Fresh | Tomato |
salsa
|
*
|
| 1 | pound |
chorizo sausage
bulk |
|
| 1 | cup |
onions
, 1 lg, finely chopped |
|
| 1 | medium |
green bell peppers
green bell pepper, seeded and cut into strips |
|
| 1 | tablespoon |
margarine
or butter |
|
| 12 | large |
eggs
beaten |
|
| 10 | Flour |
flour tortillas
tortillas, 7 to 8 inch size |
*
|
| 6 | ounces |
cheese
mixture of colby and montery jack |
|
| 2 | tablespoons |
margarine
or butter, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
guacamole
|
*
|
||
|
salsa
|
*
|
||
| 453.6 | g |
chorizo sausage
bulk |
|
| 237 | ml |
onions
, 1 lg, finely chopped |
|
| 1 | medium |
green bell peppers
green bell pepper, seeded and cut into strips |
|
| 15 | ml |
margarine
or butter |
|
| 12 | large |
eggs
beaten |
|
| 1E+1 | Flour |
flour tortillas
tortillas, 7 to 8 inch size |
*
|
| 173.4 | ml/g |
cheese
mixture of colby and montery jack |
|
| 3E+1 | ml |
margarine
or butter, |
|
Directions
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 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 450℉ (230℃).
Spoon about ¼ cup sausage mixture onto each of the tortillas; top each with about ¼ cup of the eggs and 2 Tbls of the cheese mixture.
Fold tortillas into halves.
Arrange 5 assembled tacos in ungreased jelly roll pan 15½ X 15½ 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.
