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Chili Corndog Bake

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Ingredients
  Hot dogs 2 , sliced into 0.5 inch pieces
  Lean ground beef 1⁄2 Pound
  Onion 1 Large, diced
  Zucchini 1 Small, grated
  Carrot 1 , peeled and grated
  Serrano peppers 2 , minced
  Garlic 2 Clove (10 gm), minced
  Mild salsa 16 Ounce (1 Jar Of Chichi's)
  Canned red kidney beans 1 Can (10 oz), rinsed and drained
  Brown sugar 2 Tablespoon
  Chili powder 2 Tablespoon
  Black pepper To Taste
  Water 2 Cup (32 tbs)
  Milk 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Instant polenta 1 Cup (16 tbs)
  Extra sharp cheddar cheese 2 Ounce
Directions

Preheat the oven to 375 degrees F or 190 degrees C.

In a large skillet over a medium heat, add the ground beef, onion, zucchini, carrot, peppers and garlic with some salt and pepper to taste and sauté until the meat is browned and the veggies are wilted.

Add the hotdogs to the pan and sauté just until they begin to develop a slight color.

Add the salsa, water, beans, brown sugar, and chili powder, stir it together and let it simmer uncovered for 10 minutes while you make the polenta.

Add the water, milk, butter and salt to a medium saucepan and bring up to a boil.

Lower the heat then add the polenta while whisking to avoid lumps and simmer for 3 minutes. Turn off the heat, stir in the cheese and set aside.

Spoon the chili into a greased 9x12-inch casserole dish. Top with the polenta and bake at 375 degrees F or 190 degrees C for 25 minutes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Ingredient: 
Beef
Restriction: 
High Fiber, High Protein
Servings: 
4
Would you like to try a Mexican delicacy today? Watch this video now to learn how you can make Chili Corndog Bake in your own kitchen. This dish is truly drool worthy, try it for sure.

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