Black Bean Pumpkin Tamale Pie

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 pound 85% fat ground beef
3 cups, peeled and finely chopped pumpkin
1 large yellow onion, chopped
1-15 ounce can black beans, rinsed and drained
1 cup fresh or frozen corn kernels
4 ounces mild Anaheim chiles, seeded and chopped
¼ cup plus 2 tablespoons cup beef broth
2 tablespoons apple cider vinegar
3 ounces cream cheese
1 teaspoon salt
1 teaspoon ground cumin
1 ½ teaspoon mild chile powder
12 ½ ounces cornbread mix (I use Bob Red Mill’s Gluten Free Cornbread Mix)
2 large eggs, lightly beaten
1/3 cup plus 2 tablespoons milk
1/3 cup plus 2 tablespoons pumpkin puree (click here to make your own)
¾ cup sharp cheddar cheese, grated
¾ cup Monterey Jack cheese, grated (if you want more heat you could use Pepper Jack)

Makes 12-3 ½ inch by 3 inch portions Ingredients: · · · · · ·
To step up the heat: Substitute hotter chile powder and hotter variety of chiles such as Serrano or Jalapeno. I’m always a proponent of tasting a recipe the first time before ‘pumping up the heat’. If the recipe is not hot enough for your liking you can always add hot sauce. With this recipe I feel the cornbread top layer helps mute the heat some too.

Preheat oven to 400 degrees.

In a large skillet on medium-high heat begin to brown the ground beef. As you note the browning starting (3 to 4 minutes), add the onion and pumpkin. Turn the heat to medium and fully brown the beef and until onions are softened.

Drain any fat from the meat mixture. Add the black beans, corn and chiles. Stir to combine.

Add beef broth, vinegar, cream cheese, salt, cumin and chile powder. Stir to combine and transfer into a 13 inch by 9 inch baking pan.

In a large 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). While the Tamale Pie is baking you can make the salsa!

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.