Zucchini Picadillo Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground beef,
1/4 lbs: Bulk Italian sausage,
1/4 cup: Onion, chopped
2 Cloves: garlic, minced
14 1/2 ounce: Diced tomatoes, undrained
1 medium: Zucchini, diced
1 cup: Uncooked instant rice,
3/4 cup: Water,
1/2 tsp: Dried basil,
1/2 tsp: 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 on Jan 14,
1998
Source from luhu.jp
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
Source from luhu.jp