Amount
Ingredient
Preparation



Southwest

guacamole





Fresh
Tomato
salsa





1
pound
chorizo sausage

bulk



1
cup
onion

, 1 lg, finely chopped



1
medium
green bell pepper

green bell pepper, seeded and cut into strips



1
tablespoon
margarine

or butter



12
large
eggs

beaten



10
Flour
flour tortillas

tortillas, 7 to 8 inch size



6
ounces
cheese

mixture of colby and montery jack



2
tablespoons
margarine

or butter,

 Prepare Southwest guacamole and Fresh tomato Salsa,
reserve.

Cook and stir the sausage, onion and the bell pepper strips in 
a 1-inch skillet over medium heat, stirring frequently, until the 
sausage is done, about 1 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 45 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 1 1/2 X 1-inches; brush with melted margarine.

Bake until light golden brown, about 1 to 12 minutes.

Repeat with the remaining tacos.

Serve with the guacamole and salsa.