Pumpkin Black Bean Tamale Bake
4
Servings
18
Ingredients
15
Comments
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
18
Ingredients
15
Comments
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 Beef Bone Broth/Stock
- 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
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
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?
- Saute onion with beef and pumpkin until onion is translucent and mixture is well-combined.
- 4457404 Upgrade to a paid membership 33363 to unlock all instructions 40055
- 8377806 Upgrade to a paid membership 42203 to unlock all instructions 28303
- 6798514 Upgrade to a paid membership 8464 to unlock all instructions 84621
- 4167930 Upgrade to a paid membership 8241 to unlock all instructions 50834
- 3507613 Upgrade to a paid membership 60062 to unlock all instructions 30117
- 8748998 Upgrade to a paid membership 53238 to unlock all instructions 62246
- 2705725 Upgrade to a paid membership 7636 to unlock all instructions 72782
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2021607 Upgrade to a paid membership 94783 to unlock all instructions 25293
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute onion with beef and pumpkin until onion is translucent and mixture is well-combined.
- Add corn, chiles, black beans, salt #1, cream cheese & broth.
- Cook on medium until cream cheese is melted, about 5 minutes.
- Divide into baking pans.
- Mix flour, cornmeal, sugar, baking powder, salt #2, milk, vegetable oil, egg & pureed pumpkin in a bowl.
- Spoon batter over beef mixture and bake at 400 degrees for 20-30 min, or until cornbread is cooked through.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 886
- Total Fat
- 37g
- Saturated Fat
- 12g
- Trans Fat
- 1g
- Cholesterol
- 156mg
- Sodium
- 1417mg
- Total Carbohydrates
- 99g
- Fiber
- 11g
- Sugar
- 22g
- Protein
- 42g
- WW Freestyle
- 24
15 Comments
Join the discussionGlad 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 😉
Oh I can’t wait to try this, I love cooking savory dishes with pumpkin!! Looks easy and yummy.
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??
theyre a part of the cornbread mixture.
Oh, there is also another 1 cup of milk and another egg listed with (cornbread mix) after them??
should be fixed now, that was if you were just using boxed cornbread mix 🙂
Just tried this over the weekend – YUMMY!! I made it with butternut squash and it was delicious.
I had to make it with squash too! So happy you enjoyed it!
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!
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!
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.
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)
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!
Yes that would work just fine!
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.