Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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