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Pumpkin Black Bean Bake

Makes: 6 servings
Prep 30 mins Bake 400°F 20 mins
Pumpkin Black Bean Bake
  • 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)

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
  • 1/4  cup  halved pitted green olives
  • 1 - 2  jalapeno peppers*, sliced
  • 6  cherry tomatoes, quartered
  • 1 - 2  tablespoons  snipped fresh cilantro

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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