Cooked - Chili Dog Casserole With Cornbread Crust

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chili Dog Casserole With Cornbread Crust

6.0

1 lb. ground beef

1 (8 ounce) can tomato sauce

3 ounces tomato paste ((about 5 tablespoons) )

2 tablespoons ketchup ((or sub with barbecue sauce))

1 tablespoon prepared yellow mustard

8 ounces hot dogs, (cut into ½-inch slices)

2 teaspoons chili powder

1 teaspoon light brown sugar

1 teaspoon Worcestershire sauce

½ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

Kosher salt and ground black pepper, (to taste)

1 ½ cups grated cheddar cheese, (divided)

1 (8.5 oz box) corn muffin mix ((I use Jiffy brand))

½ cup milk

1 egg

Preheat oven to 400°F. In a 10-inch oven-proof skillet, cook ground beef over medium-high heat until no longer pink, about 5-7 minutes. Drain off excess grease. Stir in tomato sauce, tomato paste, ketchup, mustard, hot dogs, chili powder, brown sugar, Worcestershire sauce, cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Reduce the heat to low; simmer for about 5 minutes, or until the mixture thickens slightly. Smooth into an even layer in the pan. Sprinkle with half of the cheese.
In a separate bowl, stir together the corn muffin mix, milk, egg, and remaining cheese. Pour over the filling in the skillet. Use a spatula to spread the topping in an even layer, covering and sealing in the meat mixture so that it doesn't bubble through the top.
Bake for about 22 minutes, or until the cornbread is golden brown and a toothpick inserted in the top of the crust comes out clean.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 70 weeks ago

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