Smoky Pinto Bean & Hot Dog Skillet with Cheesy Cornbread Topping

Smoky Pinto Bean & Hot Dog Skillet with Cheesy Cornbread Topping ingredients

• 8 count hot dogs
• 2 can (15 oz each) pinto beans
• 1 tbsp olive oil
• 1 medium yellow onion
• 1 medium green bell pepper
• 3 cloves garlic
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken or vegetable broth
• 2 tbsp tomato paste
• 1.5 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8.5 oz cornbread mix
• 0.33 cup milk
• 1 large egg
• 0.5 cup cheddar cheese

How to make Smoky Pinto Bean & Hot Dog Skillet with Cheesy Cornbread Topping

1. Preheat your oven to 375°F (190°C). Prepare an oven-safe 10-inch skillet or a 9x13 inch baking dish if you prefer to transfer the filling later.
2. Heat 1 tablespoon of olive oil in the oven-safe skillet over medium-high heat. Add the 8 sliced hot dogs and cook for 3-5 minutes, stirring occasionally, until they are lightly browned and slightly crispy. Remove the hot dogs from the skillet and set aside.
3. Reduce the heat to medium. Add the chopped yellow onion and green bell pepper to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
4. Stir in the 3 minced garlic cloves, 1.5 teaspoons smoked paprika, 1 teaspoon chili powder, and 0.5 teaspoon cumin. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
5. Add the 14.5 oz can of diced tomatoes (undrained), 1 cup chicken or vegetable broth, 2 tablespoons tomato paste, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the skillet. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.
6. Stir in the 2 rinsed and drained cans of pinto beans and the browned hot dog rounds. Continue to simmer for 5-7 minutes, until the mixture has thickened slightly. Taste and adjust seasoning if needed.
7. While the skillet mixture simmers, prepare the cornbread topping: In a medium bowl, whisk together the 8.5 oz cornbread mix, 1 large egg, and 1/3 cup milk until just combined; do not overmix. Fold in 1/2 cup shredded cheddar cheese.
8. Pour the cornbread batter evenly over the hot bean and hot dog mixture in the skillet. If not using an oven-safe skillet, carefully transfer the bean mixture to a 9x13 inch baking dish before topping with cornbread.
9. Bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
10. Remove from the oven and let it rest for 5-10 minutes before serving directly from the skillet or baking dish. This resting period allows the topping to set and prevents it from crumbling too much.

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