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Recipe info
Category: Snacks/Appetizers/Appetizers
Rating: 5.00

Zucchini Picadillo

Categories: Appetizers, Main dishes, Mexican, Taste of ho
Yield: 8 Servings

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,



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