Moroccan Beef and Pumpkin Bake
Ground beef, vegetables, and couscous are covered with a sweet cornbread topping in this spicy and surprisingly low-calorie casserole dinner.
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Moroccan Beef and Pumpkin Bake
Directions
- Preheat oven to 400 degrees F. Coat an unheated large nonstick skillet with cooking spray. In skillet cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, couscous, and spice blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Spoon mixture into a 2-quart baking dish.
- In a medium bowl combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk together milk, egg, and oil; add to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
- Bake about 20 minutes or until a wooden toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds.
Moroccan Spice Blend
Directions
- In a small bowl stir together cumin, coriander, ginger, salt, and cinnamon.
Nutrition Facts (Moroccan Beef and Pumpkin Bake)
- Per serving:
- 298 kcal ,
- 11 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 72 mg chol. ,
- 362 mg sodium ,
- 32 g carb. ,
- 2 g fiber ,
- 5 g sugar ,
- 19 g pro.
Reviews (1)
lauragrathwol
70 Days Ago
So disappointing! You can barely taste the spices--I'd double the amount. It also needs more salt, onion, and garlic. Way too much cream cheese, which also makes the mixture take on a most unappealing pale color (dog food-ish). I think the couscous just absorbed all the moisture and wasn't even quite done when I took it out of the oven. And the cornbread topping--tough, flavorless, and pointless. blech! Terrible!