A hotdish is a casserole that typically contains a starch, a meat and a canned or frozen vegetable mixed with canned soup that must be served hot or warm. Most famously they are topped with tots, and when Molly realized that mini corn dogs resemble tots, she figured they’d be the perfect topping!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 3 large celery stalks (about 192 grams), diced (about 1 cup diced)
- 1 large yellow onion (about 251 grams), diced
- Kosher salt,
- 1 pound ground beef (90/10)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground cinnamon
- Freshly ground black pepper
- One 15-ounce can tomato sauce
- 2 tablespoons sweet pickle relish
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 1/2 cups shredded yellow Cheddar cheese
- One 18.4-ounce box frozen corndog bites (you’ll need 42 to 43 dogs)
- Chopped fresh chives, for topping, optional
Instructions
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a 12-inch cast-iron skillet or enameled braiser over medium-high heat. Add the celery and onions and season with a pinch of salt. Cook, stirring occasionally, until softened, 6 to 7 minutes. Add the ground beef and season with the chili powder, cumin, garlic powder, celery salt, cinnamon, black pepper and 1/2 teaspoon salt. Use a large spoon to break the meat up into small pieces. Cook, stirring occasionally, until the beef is no longer pink, 6 to 7 minutes. Stir in the tomato sauce, relish, Worcestershire sauce and mustard until combined. Cook, stirring occasionally, until the sauce is slightly thickened, 5 to 7 minutes. Remove from the heat and sprinkle with the Cheddar.
- Arrange the corndogs on top in concentric circles until fully covered. Bake until the corndogs are golden brown and crispy; start checking at 25 minutes. Let cool for 15 minutes before serving, then garnish with the chives, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 410 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 23 g |
| Cholesterol | 86 mg |
| Sodium | 812 mg |
| Serving Size | 1 of 6 servings |
| Calories | 410 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 23 g |
| Cholesterol | 86 mg |
| Sodium | 812 mg |
Reviews
Sorry, but not a winner with this one. I left out the cinnamon from the “chili base” as other folks suggested and still not a fan. Sadly, as others said, the corn dogs were the best part of the dish.
Great recipe for the Super Bowl! It works for those who like chili like myself and corndogs like my SO. I would definitely make the chili part of the recipe again since it had a lot of flavor.
My kids love corn dogs, but hated yhis dish (as did I). Dont bother with the cinnamon. It RUINS the whole thing. I should have known better…
This was horrible. Corn dogs were the only good part about it… bottom mixture tasted weird and we followed the recipe to a T
It was just ok. Likely won’t make it again (sorry Molly).