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      RECIPE TITLE "Breakfast Tacos" source: Sunset magazine April, 1991

    yields Makes 6 servings. time--- difficultyeasy


    1 medium-size (about 1/2 lb.) russet potato
    1 pound bulk pork sausage
    1 small onion, chopped
    1 teaspoon each chili powder and ground cumin
    1 large egg
    6 flour tortillas (7 to 8 in. wide)
    1 cup (1/4 lb.) shredded sharp cheddar cheese
    Homemade or prepared salsa
    Unflavored nonfat yogurt or sour cream


    In a 1- to 1 1/2-quart pan, cook potato, covered, in boiling water to cover until tender when pierced, 30 to 35 minutes. Drain. When cool enough to handle, peel and cut into 1/2-inch cubes.

    Into a 10- to 12-inch frying pan over medium-high heat, crumble sausage and add onion, chili powder, and cumin, then sprinkle lightly with cayenne. Stir often until browned, 10 to 15 minutes. Spoon out and discard fat. Add potato and let cook 2 to 3 minutes. Beat egg to blend, pour into pan, and stir until it is set. Stack and wrap tortillas in foil; place in a 350' oven until hot, about 10 minutes. (Or wrap in paper towels and heat in a microwave oven on full power-100 percent-until warm, about 2 minutes.)

    Spoon equal amounts of the hot sausage mixture down the center of each tortilla, top with cheese, and roll to enclose filling. Accompany with salsa and yogurt to add to taste.

    Per serving: 323 cal.; 16 g protein; 20 g fat; 20 g carbo.; 739 mg sodium; 85 mg chol.

    COPYRIGHT 1991 Sunset Publishing Corp.


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