• 1 pound

  ground beef

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• 2 cups

  1/2-inch pieces peeled pumpkin or winter squash

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• 1 

  medium onion, coarsely chopped

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• 1 

  15 ounce can black beans, rinsed and drained

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• 1 cup

  frozen whole kernel corn

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• 1 

  4 ounce can diced green chiles

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• 1/2 teaspoon

  salt

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• 1/2 cup

  lower-sodium beef broth

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• 1 

  3 ounce package cream cheese, softened

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• 1 

  8 1/2 ounce package corn muffin mix

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• 1 

  egg, lightly beaten

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• 1/3 cup

  milk

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• 1/3 cup

  Pumpkin Puree (see Recipe Center) or canned pumpkin

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•  

  Jalapeno-Olive Relish (optional)

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• 1/4 cup

  halved pitted green olives

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• 1 - 2  

  jalapeno peppers*, sliced

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• 6 

  cherry tomatoes, quartered

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• 1 - 2  tablespoons

  snipped fresh cilantro

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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

In small bowl combine green olives, jalapeno peppers*, cherry tomatoes, and cilantro.