Best Texas Sunrise Tacos Recipes

SUNRISE TACOS

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Old El Paso® Prize-Winning Recipe Start the day with a smiling Stand 'N Stuff™ taco breakfast and you'll have a sunny day, too!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

4 Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 bag (1 lb) refrigerated hash brown potatoes
20 cocktail-size smoked link sausages (from 1-lb package)
8 small slices pepperoni
4 slices turkey bacon
6 eggs
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 can (4-oz size) Old El Paso™ chopped green chiles
Salt to taste
Pepper to taste
1 tablespoon butter or margarine
2 grape tomatoes
Sour cream

Steps:

Heat oven to 325°F. Heat taco shells as directed on box. Grease cookie sheet with shortening. Increase oven temperature to 400°F. Place hash brown potatoes on cookie sheet; bake 35 minutes, stirring twice, until brown.
Meanwhile, in 12-inch skillet, cook sausages, pepperoni and bacon over medium-high heat until browned. Remove from skillet; set aside. Wipe skillet clean with paper towel.
In medium bowl, beat eggs with wire whisk. Stir in cheese, salsa, green chiles, salt and pepper. In same skillet, melt butter over medium heat. Pour egg mixture into skillet; cook about 5 minutes, stirring frequently, until eggs are set but still moist.
Divide cooked potatoes evenly onto 4 plates. Stand warm taco shells on top of potatoes. Divide egg mixture evenly into shells. Poke sausages into eggs to resemble sunrays.
Cut each cooked bacon slice into lip shape; cut tomatoes in half. Using sour cream for glue and on outside of shells, arrange pepperoni for eyes, tomato half for nose and bacon for lips. If desired, garnish with additional cheese and sour cream.

Nutrition Facts : Calories 700, Carbohydrate 47 g, Cholesterol 395 mg, Fat 5, Fiber 4 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 5 g, TransFat 2 g

TEXAS TACOS

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I created this recipe by combining a bunch of taco ingredients that my kids like. Once it's ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. -Susan Scully, Mason, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 medium sweet red pepper, chopped
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, drained
1-1/3 cups frozen corn, thawed
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
20 taco shells, warmed
Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Steps:

In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 420mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges