Frito Chili Dog Casserole

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Total Time
20 mins
24 mins

Corn muffin mix is the trick to the speedy, cheesy topping that covers over chili-sesaoned beef 'n hot dog dinner! I found this in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.

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  • 1 lb ground beef
  • 4 hot dogs, cut in 1-inch-inch pieces
  • 1 onion, chopped (1 cup)
  • 1 14 ounces mccormick chili seasoning mix
  • 14 12 ounces diced tomatoes
  • 12 cup water
  • 8 ounces tomato sauce
  • 8 12 ounces corn muffin mix
  • 13 cup milk
  • 1 egg
  • 34 cup shredded cheddar cheese (6oz)
  • 1 12 cups Fritos corn chips (3oz)


  1. Preheat oven to 400. Heat nonstick skillet over medium-high heat. Add beef, hot dogs, onion and seasoning mix; cook, stirring, until beef is browned and onion is just tender, 4-5 minutes.
  2. Stir in diced tomatoes with their juices, tomato sauce and water. Transfer to 2-quart baking dish. In bowl, combine muffin mix, milk, egg and 1/4 cup cheese. Spread over beef mixture, leaving 2" border; sprinkle with chips and remaining cheese. Bake until bubbly and topping is cooked through, 20-25 minutes.