This zesty and flavorful chili dog casserole with a tender Jiffy mix topping is the perfect family supper! The fluffy cornbread crust and a layer of sharp cheddar cheese sit on top of a seasoned ground beef and hot dog filling. It’s easy comfort food!
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If you’re looking for even more cornbread casserole recipes be sure to try this wildly popular Jiffy corn casserole, our favorite farmhouse chicken cornbread casserole, a bbq and baked bean cornbread casserole, this pulled pork casserole with cornbread topping, this chicken cornbread casserole, a Jiffy cornbread taco bake, and this ground beef casserole with cornbread, too!
From a tamale pie to a taco pie, we love the combination of a hearty meat filling topped with sweet, fluffy cornbread. This chili cheese dog casserole is just the latest in our lineup of easy weeknight meals! There’s so much zesty, cheesy, sweet, and savory flavor in every bite.
What is a Chili Cheese Dog Casserole with Jiffy Mix?
A chili dog casserole is a baked dish that includes ground beef, hot dogs, cheese, tomato sauce, and a variety of warm spices. The homemade chili and hotdog filling (no canned chili here!) is topped with shredded cheddar and a cornbread crust made from Jiffy corn muffin mix. Everything cooks in a single skillet, so you don’t even have too many dishes to wash at the end!
Ingredients for Chili Dog Casserole
This is just a quick overview of the ingredients that you’ll need for this easy hot dog casserole recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: the base of the casserole. Sub with ground turkey, ground chicken, ground pork, or ground sausage if you prefer.
- Tomato sauce: the binder that brings the casserole filling together.
- Tomato paste: thickens the sauce and adds rich tomato flavor. You’ll need half of a 6-ounce can.
- Ketchup: or sub with bbq sauce for a bolder flavor.
- Yellow mustard: for a touch of acidic tang.
- Hot dogs: I use four bun-length hot dogs in this recipe.
- Brown sugar: for a hint of sweetness.
- Worcestershire sauce: for salty, umami flavor that pairs really well with the beef. Soy sauce is a nice substitute if you don’t have Worcestershire sauce on hand.
- Chili powder, cumin, garlic powder, and onion powder: for zesty, smoky, homemade chili flavor!
- Kosher salt and ground black pepper: to enhance the other ingredients.
- Cheddar cheese: I use sharp cheddar, but any good melting cheese will work. Try American cheese, Colby, Colby Jack, Monterey Jack, or Pepper Jack, for example.
- Jiffy corn muffin mix, milk, and egg: combine with extra cheese to make the cornbread crust on top of the casserole.
How to Make this Easy Chili Cheese Dog Casserole
This hot dog casserole with chili and cornbread is the ultimate comfort food, and an easy dinner recipe that the whole family will love. I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Cook the filling in an oven-proof skillet.
- Top with half of the cheese.
- Stir together the cheesy cornbread topping.
- Pour the cornbread batter over the chili mixture.
- Bake until the cornbread is golden brown and cooked through.
Serving Suggestions
Here are some easy sides that go well with chili dog casserole:
- Coleslaw or Vinegar Coleslaw
- Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Okra and Tomatoes
- Southern Squash Casserole
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Storage Tips
- Leftovers will keep in an airtight container or tightly covered in the fridge for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: To reheat previously-baked chili dog casserole, warm the dish in a 325°F oven for about 20 minutes. Reheat individual portions in the microwave just until warmed through (about 1-2 minutes).
- How to Freeze: Chili cheese dog casserole is best when frozen before baking. To do so, add the cornbread batter on top and place in the freezer (uncovered) for one hour to allow the topping to harden. Then, wrap well with plastic wrap and a layer of aluminum foil, and place back in the freezer for up to 3 months.
- To Bake from Frozen: When ready to enjoy, preheat the oven to 400°F and bake the pie straight from the freezer for 60 minutes. If the top starts to get too dark before it’s cooked through, lay a piece of foil loosely over the top.
Recipe Variations
- Make the cornbread crust from scratch (instead of using the box of Jiffy mix) by following this recipe.
- Use ground turkey, ground pork, ground chicken, or sausage in lieu of the beef.
- Omit the cheese — the chili dog casserole will still be tasty!
- Make it spicy with cayenne, hot sauce, or jalapenos.
- Add a small can of corn or canned baked beans to the filling. Other veggies will also work, such as diced zucchini, grated carrots, or diced sweet bell peppers.
Tips for This Easy Hot Dog Casserole Recipe
- 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.
More Ground Beef Casserole Recipes to Try
4-Ingredient Crescent Roll Ground Beef Casserole
35 minutes mins
Hamburger Casserole {Sour Cream Noodle Bake}
1 hour hr 5 minutes mins
Ground Beef and Baked Bean Casserole
25 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chili Dog Casserole
Equipment
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 large 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 heat to low and simmer for about 5 minutes, stirring occasionally, until the mixture thickens slightly.
- Smooth filling into an even layer in the skillet. Sprinkle with half of the cheese.
- In a separate bowl, stir together the corn muffin mix, milk, egg, and remaining cheese until just combined. Pour over the filling and spread into an even layer, sealing the edges so the chili doesn't bubble through.
- Bake for about 22 minutes, or until the cornbread is golden brown and a toothpick inserted in the center of the crust comes out clean.
Notes
- No cast iron? Use an 8×8 or 9×9 baking dish, deep-dish pie plate, or any 2-quart casserole dish.
- Check for doneness by inserting a toothpick into the cornbread. If it comes out with wet batter, bake a few more minutes.
- If the top browns too fast, tent loosely with foil for the remaining bake time.
- Tater tot option: Skip the cornbread batter and top with frozen tater tots instead. Bake at 400°F for 25-30 minutes until crispy.
- To double: Use a 9×13-inch dish and increase bake time by a few minutes.
- Make ahead: Assemble through adding the topping, cover, and refrigerate up to 24 hours. Add a few minutes to bake time.
- Freeze before baking: Let topping firm up uncovered for 1 hour, then wrap tightly. Freeze up to 3 months. Bake from frozen at 400°F for 60 minutes.
- Garnish ideas: Chopped onions, extra cheese, sour cream, diced avocado, sliced black olives, or fresh cilantro.
This was DELICIOUS!! Took it to a chili party and it was the favorite. Easy to make, easy to reheat and overall yummy. Highly recommend! Next time, I’m going to put some jalapenos in the cornbread topping for a little zing.
Thank you, Jen! We’re so glad you enjoyed it.
I’ve tried many versions of recipes likes this and this one takes the cake! The corn bread Cooke all the way through and browned nicely and was SOOO fluffy!
It was an instant family favorite and my toddler asked for seconds!
Thank you, Rachel! This made our day.