Tex-Mex Omelette


The problem with making tacos in a single household is that you can only make taco meat by the pound. Those taco seasoning packets and even my taco seasoning recipe is created for a family of four. No matter what, I have leftovers and had to come up with tasty ways to not waste it. This is one of my favorite ways to use left over taco meat.


  • 1 Tablespoon butter
  • ½ chopped white onion
  • ½ green bell pepper, or Poblano, Anaheim chopped
  • ½ cup cherry tomatoes, cut in half
  • salt and pepper to taste
  • 3 eggs
  • 1 Tablespoon heavy whipping cream
  • ¼ cup shredded chedder cheese
  • ¼ pound prepared taco meat, heated up in microwave
  • sour cream
  • salsa


Step 1

Cook peppers and onion in half the butter on medium heat in a non stick skillet. Season generously with salt and pepper. Stir in tomatoes. Reduce heat to low.

Step 2

While vegetables are cooking, beat together eggs, salt and pepper, and cream, until it's smooth.

Step 3

Melt remaining butter pan. Add the egg mixture to pan, distributed evenly. When underside is cooked, add cheese and re-heated taco meat.

Step 4

To serve, fold one edge up and slide out of the pan so it inverts onto a platter tri-folded into an burritto shape. Top with salsa and sour cream.

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