With busy days in late spring and early summer, it’s handy to have few easy-to-make casseroles to help you save time in the kitchen, like this Chili Dog Casserole. If you’d like a tasty light salad to accompany it, this Texas Salad is a great addition.
Chili Dog Casserole
2 (15 ounce) cans chili without beans
1 (1 pound) package of miniature hot dogs or regular hot dogs cut into 1-inch pieces
8 ounces pasteurized prepared cheese product (like Velveeta), cut up
1 cup thick and chunky salsa
1 can of black beans, drained and rinsed
Topping:
2-cups nacho chips, broken
1/2 teaspoon chili powder
Heat oven to 350 degrees.
Spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray.
In Dutch oven or large saucepan, combine all casserole ingredients.
Cook over medium heat until cheese is melted and mixture is bubbly, stirring frequently.
Spoon into sprayed baking dish.
Sprinkle broken nacho chips evenly over casserole.
Sprinkle chili powder over all.
Bake at 350 degrees for 15-20 minutes.
Makes 8 servings.
Texas Salad
head of lettuce, shredded
2-3 tomatoes, diced
1/2-cup red kidney beans or black beans, drained and rinsed
1 medium onion chopped
1 small to medium size avocado, peeled and seed removed, chopped
1 cup crushed corn chips
1 cup shredded cheddar or Monterey Jack cheese
Toss together and marinate lettuce, tomatoes, beans, onion, and avocado with your favorite dressing about 1 hour.
When ready to serve, add crushed corn chips and shredded cheese.
Makes 6-8 servings.
