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+ servings
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5 from 1 vote

Corn Dog Chili Bake

This Corn Dog Chili Bake is prepared in the oven from start to finish. It begins with savory chili and ends with perfectly golden corn dogs layed right on top! A perfectly easy family meal. 


  • 4 State Fair Corn Dogs


  • 1 lb. ground beef
  • Salt/pepper, to taste
  • ½ cup yellow onion, diced
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons chili powder
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 15 oz. red kidney beans, drained and rinsed
  • 14.5 oz. diced tomatoes, drained
  • 2 Tablespoons tomato paste
  • 8 oz. salsa

Chili toppings:

  • ¾ cup cheddar cheese, shredded
  • 1 jalapeno pepper, sliced and seeded
  • 1/3 cup red pepper, diced


  • Preheat the oven to 400 degrees. Add the ground beef to a large casserole dish or a disposable foil casserole pan. Crumble it up a bit and season with salt and pepper. Cover it loosely with foil so that steam can escape but also to prevent it from getting dry.
  • Cook the ground beef for 15 minutes in the oven, then add the onions and garlic and cook for 15 more minutes. Drain the excess grease and crumble up the ground beef to desired size.
  • Decrease the heat to 375 degrees. Add the chili seasonings to the ground beef and stir until evenly distributed. Add all remaining chili ingredients (except the toppings), and stir until well-combined.
  • Place 4 State Fair Corn Dogs on a foil-lined baking sheet.
  • Place the chili in the oven, covered, along with the corn dogs. Cook for 15 minutes.
  • Remove the chili and corn dogs from the oven. Use an oven mitt to place the corn dogs over the chili. Add the chili toppings and heat, uncovered, for 5 more minutes.
  • Remove from the oven, and serve!


Calories: 688kcal, Carbohydrates: 48g, Protein: 41g, Fat: 37g, Saturated Fat: 15g, Cholesterol: 123mg, Sodium: 1058mg, Potassium: 1390mg, Fiber: 12g, Sugar: 7g, Vitamin A: 2390IU, Vitamin C: 35.8mg, Calcium: 295mg, Iron: 8.9mg