Week 22: Recipe #5--Pumpkin Black Bean Bake

I found this recipe on the Better Homes and Gardens website.  It looks really good, and I love to cook with pumpkin this time of year.  Although there are quite a few ingredients, there are not a lot of steps, so the prep time is minimal.  I'll serve this with a green salad.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• 1 lb. ground beef
• 2 c. 1/2-in. pieces peeled pumpkin or winter squash
• 1 med. onion, coarsely chopped
• 1 can (15 oz.) black beans, rinsed and drained
• 1 c. frozen whole kernel corn
• 1 can (4 oz.) diced green chiles
• 1/2 tsp. salt
• 1/2 c. lower-sodium beef broth
• 1 pkg. (3 oz.) cream cheese, softened
• 1 pkg. (8 1/2 oz.) corn muffin mix
• 1 egg, lightly beaten
• 1/3 c. milk
• 1/3 c. canned pumpkin

Preparation:

1. Preheat oven to 400 degrees.  In large skillet, cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion is tender, breaking up 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 canned pumpkin until just combined.  Spoon over beef mixture.
3. Bake 20 minutes or until toothpick inserted into topper comes out clean.  

Recipe and link:  http://www.bhg.com/recipe/beef/pumpkin-black-bean-bake/