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Pumpkin Black Bean Tamale Bake

<p>Packed with pumpkin, ground beef, black beans, and a few chiles this tamale bake 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 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 = 4"x4" piece
  • 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. 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. Thaw: In fridge
  2. Reheat in oven at 350 degrees for 8-10 minutes, until warmed through.

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