Coney Island Chili Dog Pie

This is just good old comfort food, perfect for the fall and winter.

I got this recipe from Darlene Castro at Justapinch, and found it was delightful. The original recipe seems to emanate from Linda’s Low Carb Menus.

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.

INGREDIENTS:

  • 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.

INSTRUCTIONS:

  1. Brown the meat and onions until done and onions are soft.
  2. Mix all the ingredients up to the tomato sauce together in the sauce, and then add to the pan and mix.
  3. Simmer this until any obvious water has evaporated.
  4. Add the hot dogs, and mix in.
  5. 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.
  6. Whisk the eggs until they are a pale yellow, then add the mayo and the cream, whisk until it is a nice creamy consistency.
  7. Add the cheese, and mix.
  8. 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.

 

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