1 Tablespoon vegetable oil
1 pound ground sirloin
Salt and pepper
2 hot dogs, sliced into 1/2 inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 Tablespoons chili powder
2 teaspoons ground cumin
1 (8 ounce) can tomato sauce
1 sack of yellow corn tortilla chips
1 sack (10 ounces) shredded yellow Cheddar
Sour cream to garnish
Salsa to garnish
2 scallions, chopped
Heat a medium skillet over high heat. Add oil, then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Preheat broiler. Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.