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

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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.

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Prep Time: 5 minutes

Cook Time: 40 – 45 minutes

Serving Size: 8