Sloppy Joe Cornbread Bake

Ingredients
1 tablespoon olive oil
1 small sweet onion , finely diced
1/2 green bell pepper , diced
1 pound lean ground beef
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
10 ounce can condensed tomato soup , undiluted (do not add water)
1/2 cup low sodium beef broth
1/3 cup chunky salsa
2 tablespoons ketchup
1 teaspoon Dijon mustard
8.5 ounce package Jiffy corn muffin mix
2 tablespoons brown sugar
1 large egg
1/3 cup whole milk
freshly chopped parsley , for serving
Instructions
Preheat oven to 400 degrees F.
In a 10-inch cast iron skillet or ovenproof sauté pan, warm olive oil over medium-high heat. Add beef, onion, and bell pepper; breaking up the meat into small crumbles with a wooden spoon. Cook for about 3 to 5 minutes until beef is cooked through and vegetables are tender. Drain off grease.
Stir in the garlic powder, salt, pepper, and red pepper flakes.
Add in the condensed tomato soup, beef broth, salsa, ketchup, and mustard; mix until thoroughly combined. Let gently simmer for 2 to 3 minutes until thickened.
In the meantime, in a medium bowl, whisk together the corn muffin mix, brown sugar, milk, and egg. Let sit for a minute.
Drop the cornbread mixture by heaping spoonfuls all over the bubbling beef (do not spread it out.)
Transfer skillet to the oven and bake, uncovered, for 15 to 18 minutes until the cornbread topping is cooked through and golden browned.
Serve portions in shallow bowls with a sprinkle of fresh chopped parsley.