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Zucchini Picadillo Sandwich

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

Rating: This weblink has been rated 3 times with an average star rating of 1.0 Read Reviews (3)

Rate/Review | 68 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 pound ground beef
  • 1/4 pound bulk Italian sausage
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (14.5 ounce) can 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 (8 inch) flour tortillas

Directions

  1. 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 degrees F 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.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2009 by Jami 
Bland, the picture posted for this recipe has more flavor than the recipe does. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2009 by rxmb 
Bland, Bland, Bland. I really thought this recipe had potential, but it was not to my liking.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2009 by HLGROGG 
It was okay, but it was bland and usatisfying. MORE

 
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