Step 1

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with cooking spray.

Step 2

In a large skillet, warm the olive oil over medium heat. Add the onion and bell peppers and cook until softened. About 5 minutes.

Step 3

Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.

Step 4

Stir in the garlic powder and tomato paste, cooking for about 2 minutes until it darkens slightly. Slowly add the beef broth, mixing with a spatula to scrape up any brown bits from the bottom of the pan.

Step 5

Add the ketchup, brown sugar, mustard, and Worcestershire sauce. Stir well and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Remove from the heat and season with salt and pepper to taste. Pour into the prepared baking dish.

Step 6

In a large mixing bowl, whisk the corn muffin mix, milk, vegetable oil, and egg just until combined. Expect a lumpy batter. Spoon evenly over the sloppy joe mix.

Step 7

Bake for 25-35 minutes, or until the cornbread topping is cooked through and golden brown. If using, sprinkle with shredded cheese right out of the oven.

Step 8

Let the casserole cool for 10 minutes before serving. Enjoy!