Preheat the oven to 400°F.

Cook the ground beef in a large oven-safe skillet over medium-high heat with diced onion, green pepper, garlic salt, and onion powder for 8-10 minutes until browned.

Stir in the crumbled bacon, brown sugar, baked beans, barbecue sauce, and Dijon mustard until well combined.

In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt for the cornbread topping.

In another bowl, combine milk, eggs, and melted butter.

Mix the dry ingredients into the wet until just combined, then fold in the shredded cheese.

Pour the cornbread mixture over the beef and bean layer in the skillet, spreading it evenly.

Bake for 20-25 minutes, or until a toothpick comes out clean.

Garnish with fresh parsley before serving.