Corndog Hotdish
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 410
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 86
- Sodium
- 812
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
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
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.