Pumpkin Black Bean Bake

Pumpkin puts a seasonal spin on an American classic, tamale pie. Here, it's combined with layers of rich ground beef, hearty veggies, and a down-home cornbread topper.


Pumpkin Black Bean Bake

by 2  people


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Ingredients
  • 1   pound 
    ground beef
  • 2   cups 
    1/2-inch pieces peeled pumpkin or winter squash
  • 1   medium 
    onion, coarsely chopped
  • 1  15  ounce can 
    black beans, rinsed and drained
  • 1   cup 
    frozen whole kernel corn
  • 1  4  ounce can 
    diced green chiles
  • 1/2  teaspoon 
    salt
  • 1/2  cup 
    lower-sodium beef broth
  • 1  3  ounce package 
    cream cheese, softened
  • 1  8 1/2 ounce package 
    corn muffin mix
  • 1   
    egg, lightly beaten
  • 1/3  cup 
    milk
  • 1/3  cup 
    Pumpkin Puree (see Recipe Center) or canned pumpkin
  •  
    Jalapeno-Olive Relish (optional)
Jalapeno-Olive Relish
  • 1/4  cup 
    halved pitted green olives
  • 1 - 2   
    jalapeno peppers*, sliced
  • 6   
    cherry tomatoes, quartered
  • 1 - 2   tablespoons 
    snipped fresh cilantro

Directions
1.
Preheat oven to 400 degrees F. In large skillet cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chiles, and salt. Heat through. Stir in broth and cream cheese until blended. Transfer mixture to 2-1/2-quart baking dish.
2.
In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.
3.
Bake 20 minutes or until toothpick inserted into topper comes out clean. Serve with Jalapeno-Olive Relish.
Jalapeno-Olive Relish
1.
In small bowl combine green olives, jalapeno peppers*, cherry tomatoes, and cilantro.

Nutrition information
Per Serving: cal. (kcal) 524, Fat, total (g) 26, chol. (mg) 106, sat. fat (g) 10, carb. (g) 51, fiber (g) 7, pro. (g) 25, sodium (mg) 924, Percent Daily Values are based on a 2,000 calorie diet
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