Omelets mexicana

Yield: 1 servings

Measure 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

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

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