Omelets mexicana
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | small | Onion; diced |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano; crumbled |
| 1 | teaspoon | Garlic salt |
| ½ | Green bell pepper; diced | |
| ½ | Red bell pepper; diced | |
| ½ | cup | Prepared hot or mild salsa |
| 16 | Eggs | |
| 8 | tablespoons | Vegetable oil; (about) |
| 2⅔ | cup | Grated cheddar |
| Sour cream | ||
Directions
Cook beef and onion in heavy large skillet over medium heat until brown, stirring frequently, about 10 minutes. Pour off drippings. Add next 4 ingredients and cook 4 minutes, stirring frequently. Stir in bell peppers and salsa. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Whisk 2 eggs until well blended. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Pour eggs into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is set. Spoon ½ cup meat filling over half of omelet. Sprinkle ⅓ cup cheese over. Slide out onto plate, folding omelet over filling. Keep warm, Repeat process for remaining 7 omelets, adding more oil to skillet as necessary. Top each with a dollop of sour cream.
Serves 8.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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