| 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
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