Mexican Omelet

This is a mexican omelet that my mom invented years ago. I grew up in Arizona and we ate mexican food alot. This dish was born out of what to do with the leftover taco meat from the night before.  And if you have a heavy cast iron pan, that works great as you need to put this in the oven.

1/2 pound leftover seasoned taco meat
                    OR
1/2 pound hamburger and season it up with 3 T chili powder, salt and pepper
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 roma tomato
1 cup greated cheddar cheese
8 eggs, beaten

Preheat oven to 350 degrees. Heat your big cast iron pan on the stove top and either brown your hamburger with chili powder and salt and pepper, or if you do have left over taco meat, just use that and heat it up in the pan.

Once the meat is hot and cooked, add in your chopped onion and green peppers and cook a few minutes.  Meanwhile, beat 8 eggs in a large bowl and add a little milk and a little water (2 Tablespoons each). Pour the eggs over the meat mixture in the pan.

Put the pan in the preheated oven for about 20 mintutes. When it looks like the eggs are cooked through, pull the pan out and sprinkle with grated cheddar cheese. We only had white cheddar in the house today and that is fine too.

Put the pan back in the oven for another few minutes until the cheese has melted. Top with tomatoes or fresh made salsa.

Slice into pieces like you would for a pizza and serve. This is sooo good!