Texas Breakfast Tacos

 ------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Texas Breakfast Tacos
 Categories: Mexican Tortillas Sauces Breakfast  
   Servings:  4
 
       1 x  Southwest Guacamole; * 
       1 x  Fresh Tomato Salsa; ** 
       1 lb Chorizo Sausage; Bulk 
       1 c  Onion; Finely Chopped, 1 Lg 
       1 ea Green Bell Pepper;Medium,*** 
       1 T  Margarine Or Butter 
      12 ea Eggs; Large, Beaten 
      10 ea Flour Tortillas; **** 
       6 oz Cheese; Shredded, ***** 
       2 T  Margarine Or Butter; Melted 
 
   *******   Use a mixture of shredded Colby and Montery Jack Cheeses.
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   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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