Beef in 30—Beef Picadillo Stuffed Acorn Squash

I picked up a beef cookbook, "Thirty Meals in 30 Minutes" in a booth set up during Abilene's 150th celebration of The Chisholm Trail. Looking through it I noticed a recipe that reminded me of workshop I attended at K-State — Flavors of Latin America. During one of the hands -on sessions we prepared Chile-Style Picadillo Empanadas.
I remember the picadillo was quite tasty so when I saw the recipe for Beef Picadillo Stuffed Acorn Squash I was intrigued.
I cooked the squash, Barry made the ground beef mixture and we were both quite pleased with the somewhat unusual, but delicious, flavor combo! We will definitely make it again. Hmm, I'm thinking the Beef Picadillo would  be great over rice, too.

Picadillo is a traditional dish in many Latin American countries. It usually contains ground beef, tomatoes, raisins and fragrant spices (including cinnamon); some countries add green olives and nuts, too.

For more beef recipes, go to Beef, It's What's for Dinner website.

Beef Picadillo Stuffed Acorn Squash  4 servings
1 lb. ground beef (I used an 80/20 blend)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (I used our homemade Taco Seasoning Mix)
1/4 teaspoon ground cinnamon
1 (8 oz.) can tomato sauce
1/3 cup raisins
1 acorn squash, cooked and quartered or halved depending on size (click on "cooked" link for the directions I used to cook the squash)
1 tablespoon slivered and toasted almonds (bake almonds for 4 to 5 minutes @ 350° to toast, keeping an eye on them so they don't burn)

1. Heat large skillet over medium heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking beef into 3/4" crumbles (or smaller depending on preference) and stirring occasionally. (Ground beef should be cooked to an internal temperature of 160°.) Drain if needed.
   
2. Sprinkle seasoning mix and cinnamon over beef; mix well.
   
3. Stir in tomato sauce and raisins; bring to a boil. 
   
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
5. Serve over squash. Garnish with toasted almonds.
   

Recipe without photos . . .
Beef Picadillo Stuffed Acorn Squash  4 servings
1 lb. ground beef (I used an 80/20 blend)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (I used our homemade Taco Seasoning Mix)
1/4 teaspoon ground cinnamon
1 (8 oz.) can tomato sauce
1/3 cup raisins
1 acorn squash, cooked and quartered or halved depending on size (click on "cooked" link for the directions I used to cook the squash)
1 tablespoon slivered and toasted almonds (bake almonds for 4 to 5 minutes @ 350° to toast, keeping an eye on them so they don't burn)

1. Heat large skillet over medium heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking beef into 3/4" crumbles (or smaller depending on preference) and stirring occasionally. (Ground beef should be cooked to an internal temperature of 160°.) Drain if needed.
2. Sprinkle seasoning mix and cinnamon over beef; mix well.
3. Stir in tomato sauce and raisins; bring to a boil. 
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
5. Serve over squash. Garnish with toasted almonds.