Texas Sunrise Tacos Recipes

TEXAS SUNRISE

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.

TEXAS TACOS

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.

TEQUILA SUNRISE

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.

TEXAS SUNRISE TACO

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.

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

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.

SUNRISE TACOS

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.