Chili Dog Pasta
Chili Dog Pasta
Ingredients
- 1 pound ground beef
- 4 hot dogs, sliced into 1/2-inch rounds
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup water
- 6 ounces tomato paste
- 1 1/2 cups whole milk
- 1/2 cup black olives, sliced
- 1/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 12 ounces spaghetti, cooked according to package directions
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spatula until fully cooked and no pink remains. Drain any excess fat.
⏱️ 8 min
- 2
Add the sliced hot dogs to the pot with the browned ground beef. Stir to combine and cook for 2-3 minutes, allowing the hot dogs to heat through slightly.
⏱️ 3 min
- 3
Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the water and add the tomato paste. Stir well to combine, breaking up the tomato paste until it's fully incorporated into the mixture.
⏱️ 2 min
- 5
Add the whole milk to the pot and bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 6
Stir in the sliced black olives and sour cream until well combined.
⏱️ 1 min
- 7
Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 8
Add the pre-cooked spaghetti directly to the pot with the sauce. Using tongs, thoroughly mix the spaghetti and sauce together until the pasta is fully coated.
⏱️ 2 min
- 9
Serve immediately in bowls, garnished with additional hot dog slices and black olives, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chili Dog Pasta
Ingredients
- 1 pound ground beef
- 4 hot dogs, sliced into 1/2-inch rounds
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup water
- 6 ounces tomato paste
- 1 1/2 cups whole milk
- 1/2 cup black olives, sliced
- 1/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 12 ounces spaghetti, cooked according to package directions
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spatula until fully cooked and no pink remains. Drain any excess fat.
⏱️ 8 min - 2
Add the sliced hot dogs to the pot with the browned ground beef. Stir to combine and cook for 2-3 minutes, allowing the hot dogs to heat through slightly.
⏱️ 3 min - 3
Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the water and add the tomato paste. Stir well to combine, breaking up the tomato paste until it's fully incorporated into the mixture.
⏱️ 2 min - 5
Add the whole milk to the pot and bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 6
Stir in the sliced black olives and sour cream until well combined.
⏱️ 1 min - 7
Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 8
Add the pre-cooked spaghetti directly to the pot with the sauce. Using tongs, thoroughly mix the spaghetti and sauce together until the pasta is fully coated.
⏱️ 2 min - 9
Serve immediately in bowls, garnished with additional hot dog slices and black olives, if desired.