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Chili Dog Bake
Serves 8
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Ingredients:
| 2 lbs ground beef, (or part pork sausage) |
| 1 onion, finely chopped |
| 2 cloves medium garlic, finely minced |
| 2 tablespoon chili powder |
| 2 tsp sugar |
| 1 tsp ground cumin |
| 1 can tomato paste, (6 oz.) |
| 1 can chili ready diced tomatoes, (14.5 oz.) |
| 2 cups beef broth |
| 1/3 cup corn meal or masa harina |
| Garlic salt, to taste |
| Freshly ground pepper, to taste |
| 1 lb. natural casing hot dogs, sliced about 1/4-inch thick |
| 2 cups shredded sharp cheddar cheese, plus more for topping |
| 1 package refrigerated crescent rolls |
| Chopped raw onion, (optional) |
| 1 bay leaf |
| Tortilla chips, (optional) |
Directions:
- Preheat oven to 350 degrees F. Grease 9 x 13-inch baking pan; set aside.
- Preheat large sauté pan over medium high heat and brown ground beef, onions, garlic, chili powder, sugar and cumin. Stir in tomato paste, canned tomatoes, beef broth, corn meal, salt, and bay leaf; reduce heat to low and simmer until very thick, 15 minutes.
- Remove from heat and fold in sliced hot dogs and 2 cups shredded cheddar. Pour into prepared baking dish and unroll package of crescent rolls over the top.
- Bake for 20 to 30 minutes or until golden brown. Serve scoops of casserole in bowls topped with more shredded cheddar cheese, chopped onions, and tortilla chips, if desired.
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