Zucchini Picadillo
- 1/2 lb Ground beef
- 1/4 lb Bulk Italian sausage
- 1/4 c Onion; chopped
- 2 Cloves garlic; minced
- 14 1/2 oz Diced tomatoes; undrained
- 1 md Zucchini; diced
- 1 c Uncooked instant rice
- 3/4 c Water
- 1/2 ts Dried basil
- 1/2 ts Salt
- 8 8-inch flour tortillas
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 on Jan 14,
1998
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
1998
