Chili Dog Casserole

5 from 2 votes

A zesty ground beef and hot dog filling is topped with melted cheddar and a golden cornbread crust for an easy, family-friendly weeknight dinner. All the flavors of a chili cheese dog in casserole form!

Course Dinner

Cuisine American, Southern

Keyword chili cheese dog casserole, chili cheese dog casserole with jiffy mix, chili dog casserole, chili hot dog casserole

Prep Time 20

Cook Time 22

Total Time 42

Servings people

Calories 553kcal

Author Blair Lonergan

Equipment

10-inch cast iron skillet

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 8x8 or 9x9 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 9x13-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.

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