ZUCCHINI PICADILLO SANDWICH

Zucchini Picadillo Sandwich image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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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)

Steps:

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.

Nutrition Facts : Calories 313 calories, Fat 11g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.