Wednesday, January 28, 2015
My son is quite a character. He likes to joke around a lot. I pick him up from school every day, and we have some interesting conversations. Some days he'll get in the car and only speak in a British accent. Some days he'll jog laps slowly around the car until I roll down the window and tell him to get in. One day he repeatedly offered to pay me $1 for every time I made him lemonade so that he wouldn't have to do it. He even tried to convince me that the profit was so good that I couldn't turn him down. He still made his own lemonade.
Yesterday I asked him not to lean on the center console. He said, "can I put my hand here," which was on the back of my seat. I said no. He said, "then where should I put my hands?" I told him in his lap. He said, "but I don't want my arms and hands flailing around with nowhere for them to rest." He cracks me up a lot.
Anywho, I make meals that sometimes he doesn't like or won't eat. He's not nearly as picky as he used to be, but he still has some maturing of the taste buds to do. But I made this meal with him in mind, even though I wasn't sure if he would eat the chili. This is my Chili Dog Casserole with a quick homemade skillet chili. And he loved it! Even the chili. My husband and I loved it too, although we only eat hot dogs once or twice a year. My daughter wouldn't go near it since she won't touch a hot dog. But I made homemade mac and cheese to go with it, and she loved that. We all ate good.
CHILI DOG CASSEROLE
10 bun-length hot dogs (I used all beef)
10 flour tortillas
1 lb ground beef
2 C beef broth
1 small onion, chopped
2 T chili powder
1 T cumin
1 T garlic powder
1-2 jalapenos, seeded and chopped
1-2 T masa harina (corn flour)
1 C shredded Cheddar cheese
One 14-ounce can kidney beans, drained
Salt & pepper, to taste
Preheat the oven to 425 degrees. In a large skillet, cook the onion and jalapeno over medium high heat until they are tender. Add in the ground beef and cook, breaking it up, until it is done. Sprinkle the masa harina over the meat. Add in the chili powder, cumin, garlic powder, beans, beef broth, and season with salt and pepper, to taste. Cook and stir until the chili is thickened and bubbly. Remove from the heat.
Pour half of the chili in a 9 x 13 pan. Roll each hot dog up in a flour tortilla and place them down in the chili. Cover the hot dogs with the remaining chili. Sprinkle the cheese all over the top. Cover the pan with foil and and bake 20-25 minutes or until the edges of the tortillas get slightly crispy and the cheese is melted and the casserole is hot all the way through.