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Enjoy this recipe from Fun Fall Foods.
Submitted by: Marie King from Independence, MO
8 hot dogs, sliced
1 onion, diced
1 clove garlic, diced
3 to 4 c. favorite homemade or canned chili
11-oz. corn, drained
1/2 c. shredded Cheddar cheese
32-oz. pkg. frozen potato puffs, divided
tortilla or corn chips
In a lightly greased large skillet over medium heat, combine hot dogs, onion and garlic. Cook until lightly golden, about 10 to 15 minutes. Add chili and corn; stir well. Spoon mixture into an ungreased 13"x9" glass baking pan. top evenly with cheese. Arrange enough frozen potato puffs to just cover top without touching each other. Return any remaining potato puffs to the freezer for another recipe. Cover with aluminum foil. Bake at 350 degrees for 45 to 50 minutes, until potato puffs cook an sink down into chili mixture. Remove from oven; let cool for 10 to 15 minutes. Serve in bowls, with chips for dipping. Makes 8 to 10 servings. | |
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In a lightly greased large skillet over medium heat, combine hot dogs, onion and garlic. Cook until lightly golden, about 10 to 15 minutes. Add chili and corn; stir well. Spoon mixture into an ungreased 13"x9" glass baking pan. top evenly with cheese. Arrange enough frozen potato puffs to just cover top without touching each other. Return any remaining potato puffs to the freezer for another recipe. Cover with aluminum foil. Bake at 350 degrees for 45 to 50 minutes, until potato puffs cook an sink down into chili mixture. Remove from oven; let cool for 10 to 15 minutes. Serve in bowls, with chips for dipping. Makes 8 to 10 servings. |
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