Ghostly Delights
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July 19, 2020
Notes
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 1 lb. ground beef, cooked and drained
- 1 package (10 oz.) frozen sweet corn
- 1 Tbsp. butter or margarine
- 1/2 cup red bell pepper, chopped
- 1/2 cup celery, thinly sliced
- 1/8 tsp. ground red pepper
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 8 oz. cream cheese with onions and chives, softened
- 1/4 cup milk
- 4 mini-pumpkins
Instructions
- Pierce skin of whole pumpkins several times in a circle around top to form lid. Microwave on high 8-10 minutes, until tender. Following pierced outline, cut and remove lid and scoop out seeds and stringy pulp.
- Meanwhile, sauteĢ corn with bell pepper and celery in the butter.
- Stir in the cooked beef, spices, cream cheese and milk. Cook until heated through.
- Stuff mixture into hot pumpkin shells and serve.