Zucchini Picadillo

Zucchini Picadillo
Servings: 4 Prep 10 mins Cook 18 mins

Ingredients

  • 3/4 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 cup instant brown rice
  • 1 can (16 ounces) whole tomatoes
  • 1 zucchini, sliced
  • 3/4 cup water
  • 1/3 cup raisins
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 flour tortillas (10-inch)
  • Sour cream and bottled salsa, for garnish (optional)
  • Tortilla chips (optional)

Make It

1. Place ground beef, onion and garlic in a nonstick Dutch oven over medium heat. Cook, stirring frequently, until beef is brown, about 6 minutes.

2. Add rice, tomatoes, zucchini, water, raisins, cumin, cinnamon and salt; cook over medium-high heat for 10 to 12 minutes, breaking up tomatoes with wooden spoon. Divide picadillo into bowls and serve with folded flour tortillas. Or wrap meat mixture in tortillas like a burrito. If you wish, garnish with sour cream and salsa, and serve with chips. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 510, Fat, total (g): 15, chol. (mg): 57, carb. (g): 71, pro. (g): 26, sodium (mg): 521, Percent Daily Values are based on a 2,000 calorie diet.