| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Appetizers, Main dishes, Mexican, Taste of ho |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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