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| 1/2 x ca. 450 g | ground beef |
| 1/4 x ca. 450 g | Bulk Italian sausage |
| 1/4 Tasse | Onion chopped |
| 2 | cloves garlic minced |
| 14 1/2 x ca. 30 g | Diced tomatoes; undrained |
| 1 mittel | zucchini diced |
| 1 Tasse | Uncooked instant rice |
| 3/4 Tasse | water |
| 1/2 Teelöffel | basilicum dried |
| 1/2 Teelöffel | salt |
| 8 | 8-inch flour tortillas |
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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-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.
is fun and filling, ' reports Mary Livengood of Indianapolis, Indiana."
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