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| | | |  | | | Cook's Tip: Picadillo may be served over split warm cornmeal muffins instead of squash or wrapped in warm flour tortillas.
Mexican Seasoning Mix: Combine 1/3 cup chili powder, 1 tablespoon salt, 1-1/2 teaspoons ground cumin and 3/4 teaspoon garlic powder. Store in airtight container. Shake before using to blend. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Beef Picadillo-Stuffed Acorn Squash
30 minutes
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Ingredients: |
| 1 |
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pound ground beef |
| 1 |
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medium onion, chopped |
| 1 |
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tablespoon Mexican Seasoning Mix (recipe follows) |
| 1/4 |
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teaspoon ground cinnamon |
| 1 |
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can (8 ounces) tomato sauce |
| 1/3 |
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cup raisins |
| 1 |
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acorn squash, quartered, cooked |
| 1 |
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tablespoon slivered almonds (optional) |
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Instructions: |
| 1. |
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Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. |
| 2. |
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Sprinkle seasoning mix and cinnamon over beef; mix well. Stir in tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Serve over squash. Garnish with almonds, if desired. |
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| About 1/2 cup. Makes 4 servings. |
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| | | | | Nutrition information per serving: 349 calories; 15 g fat (6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 632 mg sodium; 29 g carbohydrate; 3.6 g fiber; 25 g protein; 6.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 19.3 mcg selenium; 5.7 mg zinc. |
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