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Pumpkin Black Bean Bake

Makes: 6 servings
Prep 30 mins Bake 400°F 20 mins
Pumpkin Black Bean Bake
Ingredients
  • 1 pound ground beef
  • 2 cups 1/2-inch pieces peeled pumpkin or winter squash
  • 1 mediumonion, coarsely chopped
  • 1 15 ounce canblack beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 1 4 ounce candiced green chiles
  • 1/2 teaspoon salt
  • 1/2 cup lower-sodium beef broth
  • 1 3 ounce packagecream cheese, softened
  • 1 8 1/2ounce packagecorn 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)
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
Makes: 6 servings
Ingredients
  • 1/4 cup halved pitted green olives
  • 1 - 2 jalapeno peppers*, sliced
  • 6 cherry tomatoes, quartered
  • 1 - 2 tablespoons snipped fresh cilantro
Directions

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

From the Test Kitchen
  • *Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.
Nutrition Facts (Pumpkin Black Bean Bake)
  • Servings Per Recipe 6,
  • 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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