 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Corn dog in a pie? Tastes great. Ingredients:
1 lb ground beef |
1 cup salsa |
3/4 cup water |
1 (6 ounce) can tomato paste |
1/2 lb hot dog, cut into 1/2 inch pieces |
2 teaspoons chili powder |
1/2 teaspoon cumin |
1 (8 1/2 ounce) package corn muffin mix |
4 ounces shredded cheddar cheese |
1 (4 1/2 ounce) can chopped green chilies |
1/3 cup milk |
1 egg, beaten |
Directions:
1. Heat oven to 400. Spray 9-1/2 inch deep-dish pie pan or 2-quart casserole with nonstick cooking spray.
2. Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
3. Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan.
4. In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili.
5. Bake at 400 for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.
|
|