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Mexican Omelets




Source of Recipe


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List of Ingredients




1 lb ground beef
1 small onion, diced
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 cup prepared hot or mild salsa
16 eggs
8 tbsp vegetable oil
2 2/3 cups grated cheddar
Sour cream


Recipe



Brown beef and onion in heavy large skillet over medium heat until
done,
stirring frequently. Pour off drippings. Add chili powder, cumin, red
and green peppers, oregano, and garlic and cook another 3 or 4 mins,
stirring frequently. Stir in salsa.This can be prepared 1 day ahead.
Cover and refrigerate.Re-warm over low heat before continuing.For each
omelet - whisk 2 eggs until well blended. Heat 1 tbsp of 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 onto plate, folding omelet over
filling. Keep warm in a 200° oven.Repeat process for remaining 7
omelets, adding more oil to skillet as necessary.Top each with a dollop
of sour cream.