Source: Food Network
- 1 tablespoon vegetable oil, 1 turn of the pan
- 1 pound ground sirloin
- Salt and pepper
- 2 hot dogs, sliced into 1/2- inch pieces
- 1 small onion, chopped
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoon ground cumin
- 1 (8-ounce) can tomato sauce
- 1 sack yellow corn tortilla chips
- 1 sack, 10 ounces, shredded yellow Cheddar
- Sour cream, garnish
- Salsa, garnish
- 2 scallions, chopped
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
So it's been a while since I attempted a Rachel Ray recipe, and since I normally have success with her dishes, I thought I'd give this one a go, just in time for football season to get going (I say that like we watch football, which we don't!).
Let me just cut to the chase here, people. This was gross. It was just way too much of everything. The sheer amount of meat and cheese in this dish made me feel sick. There are some great reviews of this recipe, so evidently not everyone will agree with me. If you are feeling especially carnivorous, this may be a go-to recipe. But as for me, I won't be making this again. I could literally feel my arteries clogging as I ate it. Oh, and if this does appeal to you, definitely don't make more than you can eat in one sitting, as the chips will go soggy quickly.