| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | Mexican | November 19 | 1 | servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | sm | Onion; diced |
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried oregano; crumbled |
| 1 | ts | Garlic salt |
| 1/2 | Green bell pepper; diced | |
| 1/2 | Red bell pepper; diced | |
| 1/2 | c | Prepared hot or mild salsa |
| 16 | Eggs | |
| 8 | tb | Vegetable oil; (about) |
| 2 2/3 | c | Grated cheddar |
| Sour cream |
INSTRUCTIONS
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. Serves 8. Bon Appetit November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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