A saucy meat layer of ground beef, black beans, corn, pumpkin with warming spices is covered with a cornbread layer and cheese, baked to a soul-warming comfort food result.
This recipe is made with a gluten-free cornbread layer. To adapt for gluten cornbread, refer to the Recipe Notes.
Preheat oven to 400 degrees.
In a large skillet on medium-high heat begin to brown the ground beef breaking it into small pieces. After 3 to 4 minutes, add the onion and pumpkin. Fully brown the beef and allow onions and pumpkin to soften (5 additional minutes).
Add the black beans, corn and chilies. Stir to combine.
Add the chicken broth, vinegar, cream cheese, salt, cumin and chili powder. Stir to combine and transfer into a 13 inch by 9 inch baking pan.
In a large mixing bowl combine the cornbread mix, eggs, milk and pumpkin puree. Stir to fully combine. Spread the cornbread mixture on the top of the other ingredients in the baking pan.
Place in the oven for approximately 20 minutes until the cornbread begins to brown and a toothpick comes out clean (of the cornbread top only).
When baking is complete add the grated cheese on top and return to the oven until it melts (5 minutes maximum). Remove from oven and let cool 5 minutes before serving.
Serving: top with salsa, sour cream, guacamole, chopped fresh tomatoes, and/or chopped fresh cilantro
To use gluten cornbread mix: use 8.5 ounce cornbread mix with 1/3 cup milk, 1 egg and 1/3 cup pumpkin puree. Follow directions as written.
Adapted from Better Homes and Gardens