Chili Corn Dog Pie

Old El Paso® products provide a simple addition to this spicy beef pie made ready in 45 minutes. Perfect if you love Mexican cuisine!

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Servings 6

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ingredients 12
Prep Time 20 min
Total Time 45 min

Ingredients

Chili

1: lb. lean ground beef

1: cup Old El Paso® Salsa

3/4: cup water

1: (6-oz.) can tomato paste

1/2: lb. hot dogs, cut into 1/2-inch pieces

2: teaspoons chili powder

1/2: teaspoon cumin

Topping

1: (8 1/2-oz.) pkg. corn muffin mix

4: oz. (1 cup) shredded Cheddar cheese

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/3: cup milk

1: egg, beaten

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Directions

1 Heat oven to 400°F. 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°F. 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.

EXPERT TIPS

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Expert Tips

A corn dog is a frankfurter or other sausage dipped in cornbread batter and fried or baked. In 1942, a Texan named Neil Fletcher created the corn dog for the State Fair. This favorite fair food was the inspiration for this recipe.

Cumin gives Mexican and Southwestern food a distinctive flavor. Cumin seeds, aromatic and with a zesty, nutty flavor, are the dried fruit of a plant in the parsley family. Cumin is used whole and ground.

This recipe is great for a family movie night or a television sports party. Serve the pie with coleslaw, lemonade and caramel apple sundaes.