This is a remix dish, created from 5 1/2 cups of leftover chili. I really didn't want to freeze it, so I created this clever way to use it in a different way. Using foods that I thought would go well with the dish, then I thought if I layered it, then everyone could get a little of everything that was in it. Adding chili powder...
Provided by Rose Mary Mogan
Categories Casseroles
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.
- 2. Most of the main ingredients used in this dish.
- 3. Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
- 4. Preheat large skillet with olive or canola oil, over medium high heat, and sauté the onions and peppers about 5 minutes before adding in the roasted red peppers & chili powder, continue to cook an additional 3-5 minutes, then remove from skillet leaving liquid in skillet to sauté hot dogs.
- 5. Add the hot dogs and partially precook about 5-7 minutes until slightly browned. Add the leftover chili to prepared casserole dish then top with pre-cooked hot dogs.
- 6. Add the shredded Italian/Mexican cheese blend on top of hot dogs.
- 7. Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
- 8. Add in the sautéed peppers and corn & stir until blended together.
- 9. Then pour mixture over top of casserole and bake in preheated 350 degrees F. oven for 45-55 minutes or until golden brown on top. Add the shredded cheddar cheese and chopped red bell peppers, and return to the oven for an additional 5-10 minutes or until cheese melts.Remove from oven allow to cool about 10 to 15 minutes before serving.
- 10. Serve as desired with favorite salad or side dish as desired. As a PRECAUTION - Use a drip pan underneath casserole dish if dish is over filled to catch potential drips.
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