Chili Corn Dog Pie Recipes

Steps:

• Grease 9x13 casserole.
• Combine baking mix,mustard, and water in a small bowl.
• Stir until dough forms.
• Press dough into bottom and up sides of dish with fingers dipped in bisquick.
• Cut hotdogs length wise and then in half.
• Place hotdogs on dough.
• Spoon chili over and sprinkle with cheese. Bake 20 mins or until heated.

Steps:

• Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
• Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
• Remove and reserve hot dogs.
• Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
• Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
• Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
• Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
• Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
• Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
• Flip the cakes and cook another minute until done.
• Reserve cooked cakes on a plate until the whole batch is cooked.
• Serve the chili topped with the griddle cakes.

Steps:

• Heat oven to 400. Spray 9-1/2 inch deep-dish pie pan or 2-quart casserole with nonstick cooking spray.
• Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
• 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.
• In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili.
• 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.

Steps:

• Preheat oven to 400. Spray a 9" pie plate with non-stick cooking spray.
• Layer hot dog pieces evenly in bottom of pie plate.
• In large bowl, mix cornbread mix, onion powder, eggs and milk just until blended.
• Pour over hot dogs.
• Sprinkle cheese on top of batter, and bake 30-35 minutes at 400 until golden brown.
• Serve with ketchup and mustard.