Chili Dog Nachos

[Roxy15]

Chili Dog Nachos:

 

1 T. Vegetable Oil, 1 Turn Of The Pan

1 lb. Ground Sirloin

Salt & Pepper

2 Hot Dogs, Sliced Into 1/2-in. Pieces

1 Small Onion, Chopped

2 Tsp. Worcestershire Sauce

2 T. Chili Powder

2 Tsp. Ground Cumin

1-(8-oz.) Can Tomato Sauce

1 Sack Yellow Corn Tortilla Chips

1-(10-oz.) Sack Shredded Cheddar Cheese

Sour Cream, For Garnish

Salsa, For 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.

 

Preheat broiler.

 

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.