Old El Paso™ Chopped Green Chiles provide a simple addition to this spicy beef pie made ready in 45 minutes. Perfect if you love Mexican cuisine!
Chili Corn Dog Pie
- Prep Time 20 min
- Total 45 min
- Ingredients 12
- Servings 6
Ingredients
Chili
- 1 lb. lean ground beef
- 1 cup salsa
- 3/4 cup water
- 1 (6-oz.) can tomato paste
- 1/2 lb. hot dogs, cut into 1/2-inch pieces
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
Topping
- 1 (8 1/2-oz.) pkg. corn muffin mix
- 4 oz. (1 cup) shredded cheddar cheese
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/3 cup milk
- 1 egg, beaten
Instructions
-
Step1Heat oven to 400°F. Spray 9 1/2-inch deep-dish pie pan or 2-quart casserole with nonstick cooking spray.
-
Step2Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
-
Step3Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan.
-
Step4In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili.
-
Step5Bake at 400°F. for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.
Nutrition
530
Calories
32g
Total Fat
27g
Protein
33g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 290
- Total Fat
- 32g
- 49%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 125mg
- 42%
- Sodium
- 1660mg
- 69%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 7g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 25%
- 25%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Fat;Tips from the
Pillsbury Kitchens
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