Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
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
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, sauté corn with bell pepper and celery in the butter.
Stir in the cooked beef, spices, cream cheese and milk. Cook until heated through.