CHILI DOG NACHOS

FOR THE CHILI DOG TOPPING:*
1 tablespoon vegetable oil
1 small onion, chopped
1 pound ground sirloin
Salt and freshly ground black pepper
2 hot dogs, sliced into 1/2-inch pieces
2 teaspoons Worcestershire sauce
1 1/2 to 2 tablespoons chili powder
2 teaspoons ground cumin
1 (8-ounce) can tomato sauce
FOR THE NACHOS:
1 sack yellow corn tortilla chips
1 (10-ounce) bag shredded yellow Cheddar
Sour cream and salsa, for garnish
2 chopped scallions, for garnish

TO MAKE THE CHILI DOG TOPPING:
Heat a medium skillet over high heat. Add the oil, then the onion and beef and begin to brown and crumble the beef with a wooden spoon, about 2 minutes.

Season with salt and black pepper to taste, then add the sliced hot dogs and continue browning, 3 minutes more.

Add Worcestershire, chili powder and cumin. Cook 3 to 5 minutes more.

Add tomato sauce and simmer 5 minutes more.

TO MAKE THE NACHOS:
Preheat the broiler.

Arrange the corn chips in a 9-by-13-inch pan or in a casserole dish. Top the chips with the cooked chili dog topping.

Melt the cheese under the hot broiler for 2 minutes, until melted and bubbly.

Garnish with sour cream, salsa and chopped scallions .

*Note: You can make the chili dog topping the day before.

Servings: 4
Adapted from source: Food Network Favorites, Recipes From Our All-Star Chefs
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