CONEY ISLAND CHILI DOG PIE
1 pound ground beef
1/4 cup onion, finely chopped, 1 1/4 ounce
1 tablespoon plus 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon pepper
Salt, to taste
1/2 teaspoon yellow mustard
Dash hot sauce
8 ounce can tomato sauce
2 kosher hot dogs, sliced in rounds *
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Brown the hamburger and onion; drain fat. Stir in the seasonings, mustard, hot sauce, tomato sauce and sliced hot dogs. Spread in a greased large pie plate; stir in half of the cheese. Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese. Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes. Let stand 10 minutes before cutting.
Makes 6-8 servings
Can be frozen
* I used kosher hot dogs because they seem to be the lowest in carbs and other junk that you typically find in hot dogs. Hebrew National and Nathan's are both good and only have 1 carb per hot dog. You could add more hot dogs to this, but be sure to add the extra carbs.
Per 1/6 Recipe: 538 Calories; 46g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 403 Calories; 34g Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
My son said he liked this and he's very picky. I think it could use a little more mustard and maybe a litte more spice, but it is pretty tasty. Click the photo to see a close-up.
VARIATION: I added another 1/2 teaspoon of mustard, two more hot dogs and baked it in an 8x8" pan to give it more room. Here are the adjusted counts:
Per 1/6 Recipe: 588 Calories; 51g Fat; 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 441 Calories; 38g Fat; 22g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs