Cornbread Topped Chili & Hot Dogs

Did your mom ever tell you don't play with your food? Mine did, but I am doing it anyway. However, my interpretation of playing with my food is different from my moms. When I play with my food I take a recipe and revamp it to make a new dish. The original recipe for this is called Cornbread Taco Bake. I have actually played with this recipe more than once, only keeping the cornbread part.

Here are my ingredients all are organic except for the cornbread and chili starter they are natural. Important to note that I used Pamela's cornbread mix which is gluten, wheat, and dairy free.

Directions

Following the directions on the bag of cornbread mix and then bake. Insert a toothpick to see if it is done.

While the cornbread is baking a heat up all the ingredients for the topping. Start with the Shelton ground turkey and brown it, after draining the fat add the Texas chili starter, a can of Eden organic red kidney beans. Keep this on low heat while slicing the hot dogs, I used four of the Organic Prairie hot dogs, and mixing them in while you go along.

Once that is all mixed up take your chili mixture, and pour it onto of the cornbread topped with Organic Valley Mexican shredded cheese and bake until the cheese is melted. Than set the oven to broil, if you have that option and broil until cheese is golden brown.

Then dig in this lasted a couple hours with both teen boys loving it. The only complaint was not enough hot dogs, this new recipe is a keeper.