Chili Dog Nachos (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon vegetable oil, 1 turn of the pan |
1 pound ground sirloin |
salt and pepper |
2 hog dogs, sliced into 1/2- inch pieces |
1 small onion, chopped |
2 teaspoons worcestershire sauce |
2 tablespoons chili powder |
2 teaspoon ground cumin |
1 (8-ounce) can tomato sauce |
1 sack yellow corn tortilla chips |
1 sack, 10 ounces, shredded yellow cheddar |
sour cream, garnish |
salsa, garnish |
2 scallions, chopped |
Directions:
1. Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
2. Preheat broiler.
3. Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
|
|