INGREDIENTS
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1/2 pound ground beef
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1/4 pound bulk Italian sausage
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1/4 cup chopped onion
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2 garlic cloves, minced
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1 (14.5 ounce) can diced tomatoes, undrained
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1 medium zucchini, diced
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1 cup uncooked instant rice
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3/4 cup water
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1/2 teaspoon dried basil
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1/2 teaspoon salt
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8 (8 inch) flour tortillas
DIRECTIONS
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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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