Total cooking time: 18 1/2 minutes.
2 Tbsp. cooking oil
4 (6-inch) corn tortillas
8 oz. bulk pork sausages
1 c. refried beans
2 canned green chili peppers,
seeded and chopped
1/2 c. chopped onion
1 clove garlic, minced
1 Tbsp. cooking oil
3 large tomatoes, peeled and
1 (4 oz.) can green chili
peppers, seeded and chopped
1/2 tsp. salt
2 tsp. cornstarch
1 Tbsp. water
1 c. (4 oz.) shredded process
Heat 2 tablespoons oil in skillet on top of range. Dip
tortillas in oil for 10 seconds on each side, just until limp.
Set aside to drain on paper towel. In bowl, cook sausages at
High for 3 to 3 1/2 minutes, stirring twice. Drain off excess
fat. Stir in beans and 2 chili peppers, set aside. In 10 x 6
x 1 1/2-inch baking dish cook onion and garlic in 1 tablespoon
oil at High for 3 minutes, stirring once. Stir in tomatoes,
the 4 ounce can of chilies and salt. Cook, uncovered, at High
for 6 to 7 minutes or until boiling and tomatoes are tender.
Combine cornstarch and water; add to tomato mixture.
Cook at High for 1 minute. Break eggs into tomato mixture.
Cook, covered, at High for 3 to 4 minutes or until eggs are
almost done, turning dish once. Let stand, covered, 2 to 4
minutes. Meanwhile, spread sausage mixture on tortillas.
Place on ovenproof platter. Cook at High for 1 1/2 minutes;
top with egg-tomato mixture and cheese. Cook at High for 1
minute. Makes 4 servings.
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