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!

  • prep time 20 min
  • total time 45 min
  • ingredients 12
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    530
    (
    Calories from Fat
    290),
    % Daily Value
    Total Fat
    32g
    32%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    1660mg
    1660%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    25%;
    Calcium
    25%;
    Iron
    25%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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