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Instant Pot Pumpkin Black Bean Tamale Bake - Ready to Eat Dinner

<p>Packed with pumpkin, ground beef, black beans, and a few chiles this tamale bake for your Instant Pot brings a little flavorful heat to your autumn dinner table.</p>
4 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 1 1/2 cups cook Ground Beef
  • 2 cups peel and dice Pumpkin
  • 1 cup Corn, Frozen
  • 4 ounces Mild Green Chiles, Diced, Canned
  • 15 ounces drain and rinse Black Beans, Canned
  • 1/2 teaspoons Salt #1
  • 3 ounces soften Cream Cheese
  • 1/2 cups Beef Bone Broth/Stock
  • 1 1/4 cups Flour, All-Purpose
  • 3/4 cups Cornmeal
  • 1/4 cups Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt #2
  • 1 cup Milk
  • 1/4 cups Vegetable Oil
  • 1 individual beat Egg
  • 1/3 cups Pumpkin, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of bake
  • 886 Calories
  • 37g Total Fat
  • 12g Sat Fat
  • 1g Trans Fat
  • 156mg Cholesterol
  • 1417mg Sodium
  • 99g Total Carb
  • 11g Fiber
  • 22g Total Sugars (Includes 13g Added Sugars)
  • 42g Protein
  • 24 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine onion, beef, diced pumpkin, corn, chiles, black beans, salt #1, cream cheese & broth in the Instant Pot.
  3. Mix flour, cornmeal, sugar, baking powder, salt #2, milk, vegetable oil, egg & pureed pumpkin in a bowl.
  4. Spoon batter over beef mixture.
  5. Lock lid into place and seal steam nozzle.
  6. Cook for 7 minutes on high pressure.
  7. Let pressure release naturally.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine onion, beef, diced pumpkin, corn, chiles, black beans, salt #1, cream cheese & broth in the Instant Pot.
  3. Mix flour, cornmeal, sugar, baking powder, salt #2, milk, vegetable oil, egg & pureed pumpkin in a bowl.
  4. Spoon batter over beef mixture.
  5. Lock lid into place and seal steam nozzle.
  6. Cook for 7 minutes on high pressure.
  7. Let pressure release naturally.
  8. Let cool.
  9. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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