My Recipes


User: nnss

Yield: 4 servings

Categories: mexican, breakfast, spices

amount unit name
southwest guacamole *
fresh tomato salsa **
1 LB chorizo sausage bulk
1 C onion finely chopped, 1 lg
1 green bell peppermedium,***
1 TB margarine or butter
12 eggs large, beaten
10 flour tortillas ****
6 OZ cheese shredded, *****
2 TB margarine or butter melted
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.


* 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