Who's talking about what, and I'm again about the pumpkin. Zucchini (which is now also abundant) is still not as inspiring as these bright orange beauties.
I will not sing an ode to the pumpkins again, I propose to stuff them in silence. Moreover, there is a great variety of fillings for them.
Today, if you please - in the Mexican style.
We take:
- A small pumpkin (or a couple of very small ones, which is even better)
- 500 grams of minced meat
- 1 onion
- 2 cloves of garlic
- 1 can of beans (you can boil it yourself!)
- 1 can of corn
- 500 grams of tomatoes
- Green onions
- Salt, pepper, black and red, paprika and other spices to taste
- A little vegetable oil
How we cook:
Cut the onion and garlic into cubes, blanch the tomatoes, peel and also cut into cubes.
We heat the oil, fry the onion and garlic in it and add the minced meat. We fry all this until a crumbly state.
Then we send tomatoes, corn and beans into the minced meat, season well and simmer a little. If the tomatoes have given too much liquid, evaporate.
We cut the pumpkin into halves, clean out the core and send it to the oven for 20 minutes at a temperature of 180 degrees. After - remove, cut off the pulp with a spoon (deepening the halves). Chop the pulp itself into small pieces, mix with minced meat and fill the pumpkin.
Then we bake for another twenty minutes.
You can also fill raw pumpkin, but then there is a possibility of overdrying the filling.
Before serving, pour well with sour cream and sprinkle with green onions. Bon Appetit!