Chorizo Soft Tacos

• 1 tablespoon vegetable oil
• 1 cup diced (1/4 in.) peeled russet potatoes
• 1/4 cup sliced mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon minced fresh jalapeno chili
• 2 large eggs
• 1 cup shredded jack cheese
• Flour or corn tortillas
• Shredded lettuce, sour cream, salsa, and chopped onions

1. Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeno chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.
2. Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, salsa, and chopped onions to add to taste.

vegetable oil, potatoes, mushrooms, green onion, fresh jalapeufo chili, eggs, jack cheese, flour, shredded lettuce

Taken from www.myrecipes.com/recipe/chorizo-soft-tacos (may not work)