Frito Chili Dog Casserole |
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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 6 |
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Corn muffin mix is the trick to the speedy, cheesy topping that covers over chili-sesaoned beef 'n hot dog dinner! I found this in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 lb ground beef |
4 hot dogs, cut in 1-inch-inch pieces |
1 onion, chopped (1 cup) |
1 1/4 ounces mccormick chili seasoning mix |
14 1/2 ounces diced tomatoes |
1/2 cup water |
8 ounces tomato sauce |
8 1/2 ounces corn muffin mix |
1/3 cup milk |
1 egg |
3/4 cup shredded cheddar cheese (6oz) |
1 1/2 cups fritos corn chips (3oz) |
Directions:
1. Preheat oven to 400. Heat nonstick skillet over medium-high heat. Add beef, hot dogs, onion and seasoning mix; cook, stirring, until beef is browned and onion is just tender, 4-5 minutes.
2. Stir in diced tomatoes with their juices, tomato sauce and water. Transfer to 2-quart baking dish. In bowl, combine muffin mix, milk, egg and 1/4 cup cheese. Spread over beef mixture, leaving 2 border; sprinkle with chips and remaining cheese. Bake until bubbly and topping is cooked through, 20-25 minutes.
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