
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 Jalapeño-Olive Relish.
4. Jalapeño-Olive Relish: In small bowl combine 1/4 cup halved pitted green olives; 1 to 2 jalapeño peppers,* sliced; 6 cherry tomatoes, quartered; and 1 to 2 tablespoons snipped fresh cilantro. Makes 6 servings.
*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.
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in the magazine they say the calorie per serving is 524
11/22/2009 10:57:16 PM Report AbuseThis is so good. We made it and almost no leftovers, everyone went back for seconds. It takes a little time, but it is so yummy.
11/18/2009 06:50:40 PM Report Abusedo you give the calorie information anywhere?
11/10/2009 05:30:03 PM Report AbuseThe casserole was good, but wasn't too keen on the topping. When I make it again I will omit the pumpkin from the topping or add more liquid as it came out dry.
10/29/2009 02:08:43 PM Report AbuseGreat recipe! One of my new favorites. I used the other 2/3rd can of pumpkin in place of the cream cheese. I would highly recommend to everyone!
10/23/2009 07:13:14 PM Report Abuse