This chili corn dog casserole featuring potato puffs, freshly chopped cilantro, cheese, and chili is a fun and delicious twist on a classic dish!
|1||(15-ounce) can HORMEL® Chili with Beans|
|½||(32-ounce) package frozen potato puffs|
|2||cups shredded cheddar cheese, divided|
|Freshly chopped cilantro, if desired|
Heat oven to 375°F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with non-stick cooking spray. Pour chili into dish; spread evenly.
Top chili with potato puffs. Sprinkle with half of the cheese.
Remove corn dog sticks. Slice corn dogs. Place slices on cheese layer. Bake 15 to 20 minutes or until chili is hot and bubbly. Sprinkle with remaining cheese. Bake an additional 5 to 10 minutes.
Sprinkle with cilantro, if desired.