Ingredients
1/2
pound bulk chorizo or pork sausage
Vegetable oil
6
corn tortillas (5 to 6 inches in diameter)
1 1/4
cups Old El Paso™ salsa (any variety)
6
fried eggs
1 1/2
cups shredded Cheddar cheese (6 oz)
Preparation
Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
Spread each tortilla with 1 tablespoon of the salsa to soften.
Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.
