Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Southwest Guacamole 1 tb Margarine Or Butter
Fresh Tomato Salsa 12 lg Eggs, Beaten
1 lb Chorizo Sausage, Bulk 10 Flour Tortillas **
1 c Onion, Finely Chopped, 1 Lg 6 oz Cheese, Shredded ***
1 md Green Bell Pepper * 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.
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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 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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