Description

Chili Dog Casserole features a delightful blend of ground beef, hot dogs, and savory spices, all topped with cheesy cornbread. It’s a hassle-free dish that’s great for family gatherings or a comforting meal at home.

Ingredients

Scale

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 large egg

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Instructions

Preheat the oven to 400°F.
In a 10-inch oven-proof skillet, cook the ground beef over medium-high heat until browned, about 5-7 minutes, and drain 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. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
Smooth the mixture into an even layer in the skillet and sprinkle with half of the cheese.
In a separate bowl, mix together the corn muffin mix, milk, egg, and remaining cheese until just combined. Pour over the filling, spreading it evenly and sealing the edges.
Bake for about 22 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.

Notes

Feel free to customize the toppings with your favorite ingredients like jalapeños or additional cheese.
For a spicier dish, add more chili powder or diced jalapeños before baking.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 5g
Sodium: 1100mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg