I made almost no changes to it other than using about 1/4 c of left over enchilada sauce instead of the “dash” of hot sauce, which I would up to about 3 tbsp anyway. I also increased the tsp of mustard to a full tablespoon.
You can cook up all but the topping in the morning and leave on the stove until dinnertime. That would add about 5-7 minutes more to the heating time I would think. Also I think it should be left uncovered to cook the top properly and brown.
It’s fast and easy, so do give it a try. Kid friendly I would believe.
- 1 lb of ground beef
- 1/4 c chopped onions (I used more like 1/2 c)
- 1 1/2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tbsp prepared mustard
- 3 tbsp hot sauce of any kind
- 8 oz can of tomato sauce (or 2 tbsp paste with 1 c water)
- 2 hot dogs, sliced in rounds (I had 2 chicago hotdogs so you might want to double on regular sized ones)
- 2 eggs
- 1/2 c mayo
- 1/4 c cream
- 80z sharp cheddar (or anything you like) shredded and divided in half.
- Brown the meat and onions until done and onions are soft.
- Mix all the ingredients up to the tomato sauce together in the sauce, and then add to the pan and mix.
- Simmer this until any obvious water has evaporated.
- Add the hot dogs, and mix in.
- Stir in half the cheese. (you can cover and set until ready to do the baking now if you wish. Just add a bit of time to the baking.
- Whisk the eggs until they are a pale yellow, then add the mayo and the cream, whisk until it is a nice creamy consistency.
- Add the cheese, and mix.
- Place the meat mixture into a casserole pan. An 8 x 8 is about the right size. Even it out. and then pour on the topping and spread evenly. Place in a 350° for 30-40 minutes, or until top is bubbly and browned and the eggs have set.
Serves: 4 generously
NOTE: I fixed this with cornbread, but I great idea would be to cut open your cornbread slice and spoon the “pie” on top. It went well together in any event.