Go Back
+ servings
serving of easy tamale pie
Print

Black Bean Pumpkin Tamale Pie

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. Both regular and gluten-free versions included.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 188kcal
Author Toni Dash

Ingredients

  • 1 pound Ground Beef 85% fat
  • 3 cups peeled and finely chopped Pumpkin
  • 1 medium Yellow Onion peeled and chopped
  • 1 15-ounce can Black Beans drained and rinsed
  • 1 cup Corn Kernels frozen or fresh
  • 1 4-ounce can Mild Green Chilies drained
  • 1/2 cup Low-Sodium Chicken Broth
  • 2 tablespoons Apple Cider Vinegar
  • 1 8-ounce package Cream Cheese
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Chili Powder
  • 1 teaspoon ground Cumin
  • 1 8.5 ounce package Cornbread Mix see NOTES for gluten-free version
  • 1 large Egg lightly beaten
  • 1/3 cup Milk
  • 1/3 cup Pumpkin Puree
  • 3/4 cup shredded Sharp Cheddar Cheese
  • 3/4 cup shredded Monterey Jack Cheese

Instructions

  • 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

Notes

Gluten-free version
For the cornbread layer use:
  • 1 12.5-ounce gluten-free cornbread mix
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1/2 cup pumpkin puree
Follow directions as written.
How to Store
Store any leftovers sealed with plastic wrap or in individual serving airtight containers in the refrigerator for up to 4 days.
Reheat in the microwave.
Adapted from Better Homes and Gardens

Nutrition

Calories: 188kcal | Carbohydrates: 6g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 346mg | Potassium: 271mg | Sugar: 1g | Vitamin A: 2745IU | Vitamin C: 3.7mg | Calcium: 127mg | Iron: 1.5mg