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