Omelets Mexicana

By á-170456

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

Details

Servings 8

Preparation

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.