- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
