Chili Corn Dog Pie

Chili

1 lb ground beef
1 cup Salsa
¾ cup water
1 can tomato paste
½ lb hot dogs, cut into ½ inch pieces
2 teaspoons chili powder
½ teaspoon cumin

Topping

1 (81/2 oz.) pkg corn muffin mix
4 oz. shredded Cheddar Cheese
1 can Chopped Green Chiles
1/3 cup milk
1 egg beaten

Heat oven to 400 degrees. Spray 9 ½ inch deep dish pie pan or 2-quart casserole with nonstick cooking spray. Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan. In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili. Bake at 400 degrees for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.