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Omelets Mexicana


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  • 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


Servings 8


Step 1

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.

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