Pumpkin Black Bean Bake

I got this recipe from better homes and gardens and i really liked it but i think it needed to be punched up a notch! The recipe as is is also very good as well. If you want to try the original recipe just click here other wise my new and improved recipe is below.



Mmm corn bread with pumpkin puree who would have thought of this such a great idea!




Modified Pumpkin Black Bean Bake
Ingredients

1 lb. ground beef
2 cups cut into 1/2-inch pieces peeled pumpkin
1 medium onion, coarsely chopped
1 15-oz. can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 4-oz. can diced green chiles
1 Jalapeno chopped and diced seeds removed
1/2 c fresh spicy salsa
1/2 tsp. salt
1/4 cup lower-sodium beef broth (i usually use stock)
1 c sharp cheddar cheese
3 tbsp cilantro

Corn Bread Topping
1 8-1/2-oz. pkg. corn muffing mix (Jiffy)
1 egg, lightly beaten
1/3 cup milk
1/3 cup Pumpkin Puree, or canned pumpkin


Directions

1. Preheat oven to 400 degrees F. In large skillet cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chiles, jalapeno and salt. Heat through. Stir in broth, cheese and salsa until blended. Transfer mixture to 2-1/2-quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean.

*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.