Free Recipe Zucchini Picadillo
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Zucchini Picadillo Recipe
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
Zucchini Picadillo Preparation
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@aol.com> on Jan 14, 1998
Cooking Temperature:
Recipe Serves: 8
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