Recipe: Beef Picadillo-Stuffed Acorn Squash and Mexican Seasoning Mix

BEEF PICADILLO-STUFFED ACORN SQUASH

1 pound ground beef
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (recipe follows)
1/4 teaspoon ground cinnamon
1 can (8 ounces) tomato sauce
1/3 cup raisins
1 acorn squash, quartered, cooked
1 tablespoon slivered almonds (optional)

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.

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.

MEXICAN SEASONING MIX:
1/3 cup chili powder
1 tablespoon salt
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic powder

Combine seasoning mix ingredients. Store in airtight container. Shake before using to blend. Yield: About 1/2 cup.

Servings: 4
Source: Cattlemen's Beef Board