Texas Breakfast Tacos
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Texas Breakfast Tacos
  Texas    Spices    Breakfast    Tacos    Mexican  
Last updated 6/12/2012 12:56:38 AM. Recipe ID 18918. Report a problem with this recipe.
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      Title: Texas breakfast tacos
 Categories: Mexican, Spices, Breakfast
      Yield: 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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Recipe ID 18918 (Apr 03, 2005)

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