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Texas Breakfast Tacos

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEXAS BREAKFAST TACOS
 Categories: Mexican, Pork, Breakfast, Meats
      Yield: 4 Servings
 
           Southwest Guacamole
           Fresh Tomato Salsa
      1 lb Chorizo Sausage, Bulk
      1 c  Onion, Finely Chopped, 1 Lg
      1 md Green Bell Pepper *
      1 tb Margarine Or Butter
     12 lg Eggs, Beaten
     10    Flour Tortillas **
      6 oz Cheese, Shredded ***
      2 tb Margarine Or Butter, Melted
 
  * Bell pepper should be seeded and cut into strips. ** Tortillas
  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 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 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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