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Zucchini Picadillo Sandwich Recipe

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"This savory snack served in homemade tortilla cups or with chips is fun and filling," reports Mary Livengood of Indianapolis, Indiana.

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Zucchini Picadillo Sandwich Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1/2 pound ground beef
1/4 pound bulk Italian sausage
1/4 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium zucchini, diced
1 cup uncooked instant rice
3/4 cup water
1/2 teaspoon dried basil
1/2 teaspoon salt
8 flour tortillas (8 inches)

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-in. 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° 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. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 313 calories, 11 g fat (3 g saturated fat), 30 mg cholesterol, 580 mg sodium, 39 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Zucchini Picadillo Sandwich in Taste of Home June/July 1997, p64

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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