0 from 6 votes
Chili Dog Casserole with Cornbread Crust
A zesty and flavorful chili filling made with ground beef and hot dogs is finished with plenty of cheese and a cornbread crust!
Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 6 people
Calories: 553 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
Cup of Yum
Notes
- If you don’t have a cast iron skillet (or other oven-proof skillet), or if you plan to prepare the casserole in advance for freezing, you can assemble the casserole in an 8-inch or 9-inch square baking dish, a deep-dish pie plate, or any other 2-quart casserole dish.
- Insert a toothpick in the center of your casserole to make sure that the cornbread crust is completely cooked through before removing the dish from the oven. You shouldn’t see any wet batter on the toothpick.
- If the top of your casserole starts to get too dark before the cornbread is cooked through, tent the top of the dish loosely with foil for the remaining baking time.
- Cooking for a larger family? Double all of the ingredients and bake the casserole in a 9 x 13-inch dish. You’ll need to increase the total baking time by a few minutes.
- Garnish each serving with your favorite chili dog toppings, such as fresh cilantro or parsley, chopped onions, extra grated cheese, sour cream, diced avocado, or sliced black olives.
Nutrition Information
Serving
1/6 of the casserole
Calories
553kcal
(28%)
Carbohydrates
38g
(13%)
Protein
33g
(66%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
132mg
(44%)
Sodium
1264mg
(53%)
Potassium
735mg
(21%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
995IU
(20%)
Vitamin C
6mg
(7%)
Calcium
277mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 553
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 553kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 132mg | 44% |
| Sodium | 1264mg | 53% |
| Potassium | 735mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 277mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.