Zucchini picadillo

8 Servings

Ingredients

Quantity Ingredient
½ pounds Ground beef
¼ pounds Bulk Italian sausage
¼ cup Onion; chopped
2 Cloves garlic; minced
14½ ounce Diced tomatoes; undrained
1 medium Zucchini; diced
1 cup Uncooked instant rice
¾ cup Water
½ teaspoon Dried basil
½ teaspoon Salt
8 8-inch flour tortillas

Directions

In a large skillet over medium heat, brown beef, sausage, onion and garlic; drain. Add tomatoes, zucchini, rice water, basil and salt; cook until zucchini and rice are tender about 10 minutes. Meanwhile, form eight 3-inch balls from aluminum foil; place on a baking sheet. Drape a flour tortilla over the top of each ball; secure sides with toothpicks to form a shell.

Bake at 400 degrees for 8-10 minutes or until firm. Remove the toothpicks; place shells on plates. Fill with zucchini mixture; serve warm. Zucchini mixture can also be served as a dip with tortilla chips.

NOTES : "'This savory snack served in homemade tortilla cups or with chips is fun and filling,' reports Mary Livengood of Indianapolis, Indiana." Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@...> on Jan 14, 1998

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