TEXAS SUNRISE TACO
Put Texan twang on your morning menu with cheesy egg-filled breakfast tacos made with onions, tomatoes & jalapeños. Try our Texas Sunrise Taco recipe now.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients.
- Whisk whole eggs and egg whites until blended; pour into large nonstick skillet. Cook on medium heat 2 to 3 min. or until soft set, stirring occasionally.
- Spoon eggs onto tortillas; top with cheese, tomato mixture and cilantro. Fold in half.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TEXAS SUNRISE (NONALCOHOLIC)
Steps:
- Start by filling a glass with ice and pouring in 8 oz. fresh-squeezed orange juice. Add 3/4 oz. maraschino syrup and let it settle at the bottom. Garnish with a cherry and a lime wedge.
SUNRISE TACO
Whether it looks like a rooster to you or the sunrise, one thing's for sure. This Sunrise Taco is a tasty way to start the day!
Provided by My Food and Family
Categories Dairy
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Cook eggs in nonstick skillet until set, stirring occasionally. Season with salt and pepper.
- Spoon evenly into taco shell. Arrange cheese triangles in shell to resemble a sunrise.
- Serve topped with the salsa.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
TEQUILA SUNRISE
This pretty drink with layers of orange juice and grenadine is delicious on a hot day. The fact that the ratio of juice to tequila is high makes it a good choice for a brunch cocktail.
Provided by squawk93
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.
Nutrition Facts : Calories 263 calories, Carbohydrate 39.9 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0 g, Sodium 9.9 mg, Sugar 30.1 g
TEXAS TACO SOUP
A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.
Provided by Ben Neel
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
- Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.
Nutrition Facts : Calories 605 calories, Carbohydrate 67.8 g, Cholesterol 82.4 mg, Fat 20.9 g, Fiber 16 g, Protein 40 g, SaturatedFat 7.7 g, Sodium 884.7 mg, Sugar 5.9 g
TEXAS TACOS
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
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
TEXAS SUNRISE
Make and share this Texas Sunrise recipe from Food.com.
Provided by ratherbeswimmin
Categories Punch Beverage
Time 15m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Combine cran-raspberry juice, pineapple juice, and orange juice in a punch bowl or large pitcher.
- Add in club soda; cut lime into thin round slices, discarding ends.
- Float some or all of the slices in the punch; stir in strawberries.
- Add ice, if desired or serve over ice.
Nutrition Facts : Calories 55.4, Fat 0.2, Sodium 11.7, Carbohydrate 13.4, Fiber 0.7, Sugar 9.9, Protein 0.7
SUNRISE TACOS
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
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
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