Bake a cornbread top on this simple chili, with mini-hot dogs and convenient canned baked beans flavored with barbecue sauce.
can (28 oz) baked beans, undrained
package (16 oz) cocktail-size hot dogs
cup barbecue sauce
cup finely chopped onion
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
tablespoons butter or margarine, melted
Heat oven to 375°F. In large saucepan, mix all casserole ingredientsl. Cook over medium-high heat, stirring frequently, until bubbly. Pour into ungreased 2-quart casserole.
Make cornbread mix as directed on package, using milk, butter and egg. Spoon batter evenly around edges of hot bean mixture.
Bake 20 to 25 minutes or until topping is golden brown.
Use 1 pound of standard-size hot dogs in place of the cocktail-size hot dogs. Cut them into 1 1/2-inch pieces.
To save time, use 1/4 cup of frozen chopped onion or 1 tablespoon of instant minced onion instead of the fresh onion.
Kids love meals that include lots of their favorite foods; serve this casserole with tater tots, ketchup and mustard. Offer lemonade to drink and frozen push-ups or ice cream sandwiches for dessert.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.