Title: Omelets Mexicana
Categories: November 19
Yield: 1 servings

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

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.