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Pumpkin Black Bean Tamale Bake

Packed with pumpkin, ground beef, black beans, and a few chiles this tamale bake brings a little flavorful heat to your autumn dinner table.
4 Servings Recipe By Pin Print
Pumpkin Black Bean Tamale Bake

Ingredients

  • 1 ¼ cups dice Onion
  • 1 ½ 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
  • ½ teaspoons Salt #1
  • 3 ounces Cream Cheese
  • ½ cups Kettle & Fire's Beef Bone Broth
  • 1 ¼ cups Flour, All-Purpose
  • ¾ cups Cornmeal
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt #2
  • 1 cup Milk
  • ¼ cups Vegetable Oil
  • 1 individual beat Egg
  • ⅓ cups Pumpkin, Canned

Freezer Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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

  1. Saute onion with beef and pumpkin until onion is translucent and mixture is well-combined.
  2. Add corn, chiles, black beans, salt #1, cream cheese & broth.
  3. Cook on medium until cream cheese is melted, about 5 minutes.
  4. Divide into baking pans.
  5. Mix flour, cornmeal, sugar, baking powder, salt #2, milk, vegetable oil, egg & pureed pumpkin in a bowl.
  6. Spoon batter over beef mixture and bake at 400 degrees for 20-30 min, or until cornbread is cooked through.

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. Saute onion with beef and pumpkin until onion is translucent and mixture is well-combined.
  2. Add corn, chiles, black beans, salt #1, cream cheese & broth.
  3. Cook on medium until cream cheese is melted, about 5 minutes.
  4. Divide into baking pans.
  5. Mix flour, cornmeal, sugar, baking powder, salt #2, milk, vegetable oil, egg & pureed pumpkin in a bowl.
  6. Spoon batter over beef mixture and bake at 400 degrees for 20-30 min, or until cornbread is cooked through.
  7. Let cool.
  8. Cover tightly with foil, label & 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. Reheat in oven at 350 degrees for 8-10 minutes, until warmed through.

15 Comments

Join the discussion
  1. Glad you enjoyed the recipe, and that the family did too. I really love the taste, but I’m not quite sure I’m ready to admit yet that it is fall enough to make that particular dish 😉

  2. Question – In the ingredients, there is an egg and 1/3 cup milk listed but I don’t see these mentioned in the recipe – do these get added after the cream cheese is melted into the beef mixture??

  3. Made this for dinner tonight and my husband and I both loved it! The only change I made was that I added 1 Tbsp chili powder. Yum! This recipe is a keeper!

  4. I loved this! We thought it was fantastic.
    What size pan(s) do you use for this? I tried a regular large casserole dish and the inside of the cornbread wasn’t cooked through. Thankfully we only ate half so we just ate around the not-done part, and that will finish when I reheat it for lunch tomorrow!! I’m thinking next time I’ll use a 13×9 pan!

    1. Charla you can use a 9×13 pan or two 8×8 pans. I always check cornbread in more than a few spots for doneness and cook longer if needed.

      1. Thanks! That’s what I figured I’d do next time, but I wanted to know if that’s what you were thinking 😀 Awesome! (there will DEFINITELY be a next time)

  5. Question – if I’m using boxed cornbread mix, do I make it as instructed on the box (eggs, milk, etc) and add in the pumpkin puree? Or just the dry mix and pumpkin puree? Thanks!

  6. Made this this weekend and in general really liked it, but felt the cornbread need a little more oomph. Too sweet. Will add a little more salt and come cumin/chili powder but will definitely make this again.

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