Skillet Cornbread Casserole

Ingredients
· 2 tbsp. olive oil, divided
· 2 – 15.5 oz. cans pinto beans, rinsed and drained
· 1 medium yellow onion, chopped
· 1 medium green bell pepper, chopped
· 1 medium red bell pepper, chopped
· 2 cloves garlic, chopped
· Sea salt (to taste)
· Black pepper (to taste)
· 1 tbsp. curry powder
· 1 tbsp. cumin
· 1 tsp. chili powder
· 1 tbsp. herb de province (Italian seasoning as a substitute)
· 1 lb. lean ground beef
· 1 cup Brussels sprouts, shredded or chopped finely
· 2 – 8.5oz. Jiffy cornbread mix
· 2 eggs
· 2/3 cups milk
Instructions
· Preheat oven to 400 degrees.
· In a large ovenproof skillet, heat 1 tbsp. of olive oil on medium high heat.
· Add pinto beans. Cook for 3 minutes, stirring occasionally.
· Mix in onions, green bell pepper, red bell pepper, and garlic. Cook until tender, 3 – 4 minutes.
· Season bean and vegetable mixture with salt, black pepper, curry powder, cumin, chili powder, and herb de province. Cook for 1 additional minute then remove mixture from skillet and set aside.
· Heat additional tbsp. of olive oil in the same skillet. Add ground beef and cook until browned, 7 – 10 minutes. Salt and pepper to taste.
· Add bean mixture in with ground beef. Mix in Brussels sprouts. Cook until Brussels sprouts are tender, 3 – 5 minutes. Remove from heat.
· In a large bowl, whisk Jiffy cornbread mix, eggs, and milk. Mix until smooth.
· In the same large skillet, pour cornbread mixture over ground beef mixture. Spread evenly and put the skillet into the oven.
· Bake until cornbread is golden brown, 15 – 20 minutes.
· Serve.
Prep Time: 5 minutes
Cook Time: 40 – 45 minutes
Serving Size: 8