MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Mexican, Spices, Breakfast
       Yield: 4 servings
            Southwest Guacamole; *
            Fresh Tomato Salsa; **
       1 lb Chorizo Sausage; Bulk
       1 c  Onion; Finely Chopped, 1 Lg
       1    Green Bell Pepper;Medium,***
       1 tb Margarine Or Butter
      12    Eggs; Large, Beaten
      10    Flour Tortillas; ****
       6 oz Cheese; Shredded, *****
       2 tb Margarine Or Butter; Melted
   *       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
   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.