Growing up in college towns has spoiled me rotten and my favorite part of fall is definitely college football season. Most specifically, tailgates. Okay, tailgate food. There is nothing better than homemade, kitchy h'orderves, especially when they are football-themed. In fact, I've told David time and time again that I want my funeral to be tailgate-style, complete with cupcakes and sausage balls and an abundance of slow-cookers and dips and hamburgers.
I digress. But with the Georgia/Florida game coming up, the swap couldn't have come at a better time. We couldn't make it to the "World's Largest Outdoor Cocktail Party" this year, but had big plans to hunker down and watch the game from our couch. And imagine my surprise/delight when I found out my recipe for the swap - chili dog nachos! How perfect for a house full of Dawg fans?!
I'm quite certain that these were the secret to Georgia's victory over the Gators :)
Chili Dog Nachos
1 pound ground beef
salt and pepper
3 hot dogs, cut into bite size chunks
1 onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons cumin
1 (8oz.) can tomato sauce
Tortilla chips (we used honey flax from Sam's - they're my favorite)
2 cups shredded cheese
Olives, lettuce, sour cream, scallions, avocado, salsa for garnish (optional)
Preheat oven to 350 degrees. Heat a skillet over medium high heat. Add beef and season with salt and pepper. After a few minutes, add hot dogs and brown for another 2-3 minutes. Add onion, Worcestershire, chili powder and cumin. Cook another few minutes then add tomato sauce.
Arrange chips on foil lined baking sheet. Top with chili dog topping. Add cheese and bake for about 10-12 minutes until cheese melts. Garnish with desired toppings.
Source: Adapted from I Was Born To Cook