Ingredients
1
lb. lean ground beef
1
cup Old El Paso™ Salsa
3/4
cup water
1
(6-oz.) can tomato paste
1/2
lb. hot dogs, cut into 1/2-inch pieces
2
teaspoons chili powder
1/2
teaspoon cumin
1
(8 1/2-oz.) pkg. corn muffin mix
4
oz. (1 cup) shredded Cheddar cheese
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/3
cup milk
1
egg, beaten
Preparation
Heat oven to 400°F. Spray 9 1/2-inch deep-dish pie pan or 2-quart casserole with nonstick cooking spray.
Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan.
In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili.
Bake at 400°F. for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.
