Pumpkin Black Bean Bake

Pumpkin Black Bean Bake

1 lb ground beef
2 cups 1/2" pieces peeled pie pumpkin (or winter squash)
1 medium onion, coarsely chopped
1 15 oz can black beans, rinsed and drained
1 cup frozen corn
1 4 oz can green chiles
1/2 tsp salt
1/2 cup low sodium beef broth
3 oz cream cheese, softened
1 package corn muffin mix
1 egg
1/3 cup milk
1/3 cup pumpkin puree (or packed canned pumpkin)

1. Pre-heat oven to 400 degrees.
2. In large skillet cook ground beef, cubed pumpkin and onion until meat is browned. Stir in black beans, corn, chiles and salt. Heat through, then stir in cream cheese and broth until mixed. Transfer mixture to 2 1/2 quart baking dish.
3. In a medium bowl, mix corn mix, egg, milk and pumpkin puree. Spoon over beef mixture.
4. Bake 20 minutes.

Notes: With the change in weather, I felt the need to make a "fall" type dinner tonight. This hit the spot. I thought it might be too "vegetabley," but it was delicious. I cut the recipe in half, and it still made enough for 4 full servings. I also sprinkled cheddar cheese on top, to go with the cornbread topping, and used garlic sea salt instead of just plain old salt. For my vegetarian friends, I'm sure it would be just as good without the ground beef.

Recipe Origination: "Better Homes and Gardens"