Omelets Mexicana

Omelets Mexicana
Omelets Mexicana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pound ground beef

  • 1

    small onion diced

  • 1

    teaspoon chili powder

  • 1

    teaspoon ground cumin

  • 1

    teaspoon dried oregano crumbled

  • 1

    teaspoon garlic salt

  • 1/2

    green bell pepper diced

  • 1/2

    red bell pepper diced

  • 1/2

    cup prepared hot or mild salsa

  • 16

    eggs

  • 8

    tablespoons vegetable oil more or less

  • 2 2/3

    cups grated cheddar

  • Sour cream for serving

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 1/2 cup meat filling over half of omelet. Sprinkle 1/3 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. This recipe yields 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: