Ingredients

• 2 teaspoons olive oil
• 1 green bell pepper , diced
• 1 small onion , diced
• 2 cloves garlic , minced
• 0.5 teaspoons kosher salt
• 5.5 pounds lean ground beef
• 1 cup ketchup
• 3 tablespoons mustard
• 10.5 tablespoons brown sugar
• 5.5 tablespoons Worcestershire sauce
• 0.5 teaspoons garlic powder
• 0.5 teaspoons ground black pepper
• 1 tablespoon hot sauce , such as Tabasco®
• 1 tablespoon tomato paste
• 0.5 cups water
• 3 pickles spears
• 1 , 8.5 ounce
• 1 large egg
• 0.33 cups milk
• 0.25 cups sour cream
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a 10-inch cast iron skillet over medium-high heat. Add bell pepper, onion, garlic, and salt and cook, stirring often, until onion begins to soften, about 5 minutes. Add in beef and cook, crumbling with a wooden spoon until browned, 5 to 7 minutes.
3. 3 Add in ketchup, mustard, brown sugar, Worcestershire, and black pepper, and cook 1 minute, stirring constantly. Mix in 2 teaspoons of hot sauce, tomato paste, and water, and stir to combine. Bring mixture to a simmer, and cook for 5 minutes, stirring occasionally, until sauce has thickened slightly. Remove from heat; smooth mixture out evenly in skillet. Lay pickle slices evenly over the top.
4. 4 Stir together cornbread mix, egg, milk, sour cream, Cheddar cheese, and remaining hot sauce in a bowl until combined. Pour batter evenly over meat mixture.
5. 5 Bake in the preheated oven until golden brown and bubbly around the edges, 23 to 25 minutes.

Nutrition per serving