Ingredients (Serves 8–10):
- 1 lb ground beef (80/20)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 8 beef hot dogs, sliced into chunks
- 1½ cups shredded cheddar cheese
- 1 box (about 8 oz) cornbread mix (plus eggs, milk, and oil as required)
- 2 tablespoons butter, melted (for brushing)
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef with diced onion until browned. Drain excess fat.
- Add garlic, tomato sauce, kidney beans, chili powder, cumin, salt, and pepper. Stir well and simmer for 8–10 minutes.
- Stir in the chopped hot dogs and cook for another 2 minutes. Remove from heat.
- Prepare the cornbread mix according to the package instructions.
- Pour the cornbread batter into the bottom of the greased baking dish and spread evenly.
- Spoon the hot dog chili mixture gently over the cornbread batter.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 25–30 minutes, or until the cornbread is cooked through and the cheese is bubbly and golden.
- Let cool slightly before slicing. Brush with melted butter if desired and serve warm!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: Around 450
Servings: 8–10
