chili cheese-dog casserole

Name: CHILI CHEESE-DOG CASSEROLE
Prep time: 30 min
Cook time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 5 1/2 cup(s) leftover cooked chili; 2 box(es) Jiffy mix; 3 large eggs, room temperature; 2/3 cup(s) milk; 4 ounce(s) diced chopped green chili's; 2 cup(s) whole kernal corn, thawed if frozen & drained if canned; 1 1/2 cup(s) shredded cheese of your choice (I used Italian & Mexican blended together); 1 pound(s) hot dogs, (cut in half then cut in half lengthwise); 1 large green bell pepper, chopped; 1 jar(s) 8.3 oz. roasted red pepper, chopped; 1 large onion chopped or 2 medium; 2 teaspoon(s) chili powder; 1 1/2 tablespoon(s) olive or canola oil; 1 1/2 cup(s) shredded cheddar cheese (for topping); 1/3 cup(s) red bell peppers chopped (optional for garnish)

(1 RATING)

129 Pinches 13 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Nov 3, 2014

This is a remix dish, created from 5 1/2 cups of leftover chili. I really didn't want to freeze it, so I created this clever way to use it in a different way. Using foods that I thought would go well with the dish, then I thought if I layered it, then everyone could get a little of everything that was in it. Adding chili powder to the sautéed peppers really enhanced the flavors, & adding the Jiffy corn muffin topping & shredded cheese & peppers gave it the extra crunch & cheesy topping it deserved. You can add Jalapeno peppers if you like, but the chopped green chilis were enough for us.

Rate

prep time 30 Min

cook time 55 Min

method Bake

yield 8 or more depending on portion size

Ingredients

5 1/2 cups leftover cooked chili
2 boxes Jiffy mix
3 large eggs, room temperature
2/3 cup milk
4 ounces diced chopped green chili's
2 cups whole kernal corn, thawed if frozen & drained if canned
1 1/2 cups shredded cheese of your choice (I used Italian & Mexican blended together)
1 pound hot dogs, (cut in half then cut in half lengthwise)
1 large green bell pepper, chopped
1 jar 8.3 oz. roasted red pepper, chopped
1 large onion chopped or 2 medium
2 teaspoons chili powder
1 1/2 tablespoons olive or canola oil
1 1/2 cups shredded cheddar cheese (for topping)
1/3 cup red bell peppers chopped (optional for garnish)

How To Make chili cheese-dog casserole

Step 1

Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.

Step 2

Most of the main ingredients used in this dish.
Step 3

Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
Step 4

Preheat large skillet with olive or canola oil, over medium high heat, and sauté the onions and peppers about 5 minutes before adding in the roasted red peppers & chili powder, continue to cook an additional 3-5 minutes, then remove from skillet leaving liquid in skillet to sauté hot dogs.
Step 5

Add the hot dogs and partially precook about 5-7 minutes until slightly browned. Add the leftover chili to prepared casserole dish then top with pre-cooked hot dogs.
Step 6

Add the shredded Italian/Mexican cheese blend on top of hot dogs.
Step 7

Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
Step 8

Add in the sautéed peppers and corn & stir until blended together.
Step 9

Then pour mixture over top of casserole and bake in preheated 350 degrees F. oven for 45-55 minutes or until golden brown on top. Add the shredded cheddar cheese and chopped red bell peppers, and return to the oven for an additional 5-10 minutes or until cheese melts.Remove from oven allow to cool about 10 to 15 minutes before serving.
Step 10

Serve as desired with favorite salad or side dish as desired. As a PRECAUTION - Use a drip pan underneath casserole dish if dish is over filled to catch potential drips.
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