Rose Mary Mogan


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.


★★★★★ 1 vote

8 or more depending on portion size
30 Min
55 Min


  • 5 1/2 c
    leftover cooked chili
  • 2 box
    Jiffy mix
  • 3 large
    eggs, room temperature
  • 2/3 c
  • 4 oz
    diced chopped green chili's
  • 2 c
    whole kernal corn, thawed if frozen & drained if canned
  • 1 1/2 c
    shredded cheese of your choice (I used Italian & Mexican blended together)
  • 1 lb
    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 tsp
    chili powder
  • 1 1/2 Tbsp
    olive or canola oil
  • 1 1/2 c
    shredded cheddar cheese (for topping)
  • 1/3 c
    red bell peppers chopped (optional for garnish)



  1. Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.
  2. Most of the main ingredients used in this dish.
  3. Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
  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.
  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.
  6. Add the shredded Italian/Mexican cheese blend on top of hot dogs.
  7. Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
  8. Add in the sautéed peppers and corn & stir until blended together.
  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.
  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.

Printable Recipe Card


Main Ingredient: Beef
Regional Style: Mexican

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