Directions
1Wash and dry pumpkin. Cut a lid from the top and reserve. Hollow out the pumpkin, removing all seed and slushy flesh
2Brown beef mince in a frying pan on the stove, add onion and garlic, cook for 3 minutes
3Add the can of tomatoes including juice, and the drained and well rinsed can of kidney beans
4Cook for 2 minutes until thoroughly hot, then sprinkle over the sachet of Mexican seasoning, stirring through well
5Spoon the mixture into the hollowed pumpkin, place the pumpkin lid on it. Place into the slow cooker (no lining necessary) and place the SC lid on top
6* Do not add any liquid *
7Cook on high, check after 5 hours. If the pumpkin is tender enough to eat, it is cooked. If not, keep cooking and checking every 15 minutes
8When cooked, slice it while still in the slow cooker
9Serve with crusty bread rolls, steamed vegetables, rice, cous cous, or any favourite side dish
10
11ENJOY
Submitted by Dana McGlynn
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