Recipe - Zucchini Picadillo

One half pound Ground beef
One fourth pound Bulk Italian sausage
One fourth cup Onion; chopped
2 Cloves garlic; minced
14 One half ounce Diced tomatoes; undrained
1 md Zucchini; minced
1 cup Uncooked instant rice
Three fourths cup Water
One half teaspoon Dried basil
One half teaspoon Salt
8 8inch 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 3inch
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 810 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 MCRecipe Digest V1 #1011 by NGavlak NGavlak@aol.com on Jan 14,
1998