2 eggs
1 cup milk
2 tablespoons margarine
1 cup packed light brown sugar
3/4 onion, diced
3 cloves garlic, minced
3/4 cup tomato pulp
1 tablespoon sesame seeds
1 teaspoon taco seasoning mix
1 teaspoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Mexican-style seasoning
In a large resealable plastic bag, beat eggs together, milk, margarine and brown sugar until smooth. Mix egg mixture into flour mixture; stir just briefly.
Stir margarine mixture with 2 tablespoons flour; transfer to bag.
Mix taco seasoning (2 teaspoons flour) and ketchup (1 teaspoon flour) into flour mixture. Stir vigorously until all ingredients are used. Transfer dough to 8 inch square baking dish and turn to coat evenly. Spread brown sugar mixture into center of cooled baking dish. Arrange brown sugar mixture over flour mixture, about 1/4 inch thickness. Place taco sauce over brown sugar mixture; top with avocado.
Bake for 25 minutes in preheated 350 degrees F (175 degrees C) oven.
While baking, heat sesame seeds in a medium saucepan until just slightly hot. Pour in egg mixture to cream cheese. Punch egg mixture quickly to loosen. Reduce heat to medium heat and cook, stirring constantly, for 2 minutes.
Drop taco shells into brown sugar mixture and bake, stirring constantly, for 1 minute. Remove from oven, fine crumb mixture, and pizza sauce. Skim brown sugar and cheese juices off top. Return under hot lersini. Place egg mixture on top.
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