“This is a good way to get a good hot meal on the table on weeknights. I serve it with raw veggies and dip. It is also an ideal way to use up leftover chili.” - by Judi S.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.
- Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.
- Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.
Nutrition
Amount Per Serving (4 total)
- Calories
- 861 cal
- 43%
- Fat
- 54 g
- 83%
- Carbs
- 61.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (68)
Rate This Recipe
"When I looked at this recipe, the first thing I thought was "this needs a cornbread topping". It seemed like it would give more flavor and would resemble a chili corn dog. So, I used a small cornbread..." See more mix for the topping (I used Jiffy). The results were great. I recommend doing it that way. It was also easier and quicker. I made it in a 9x9" square baking dish and used Hormel chili. Very good."
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