Does September mean the beginning of Fall to you? To me, anything after Labor Day all the way until Thanksgiving is considered "Fall." It's funny to me how my menu changes based on the seasons .... maybe yours does, too?
Since Fall is practically here (in my book), that means it's time to break out the casseroles and soups! Yay - all the great food is one of my favorite things about Fall! Today, I've got an easy and delicious Chili Dog Casserole. This one is family approved - and it's one of our favorite ways to have hot dogs! Of course, how could you not love something slathered in chili and cheese?! Exactly.
Chili Dog Casserole
Yield: 8-10 servings
1 pkg. (16 oz.) hot dogs
1 pkg. 6-8-in. flour tortillas, warmed
1 lb. lean ground beef
1 small onion, diced
Salt and pepper, to taste
A few shakes of Worcestershire sauce
2 tbsp. chili powder
2 tsp. cumin
1 can (8 oz.) tomato sauce
8 oz. can of water (use the empty tomato sauce can)
1 can (15-16 oz.) pinto beans, drained and rinsed
1½ cups (6 oz.) Cheddar cheese, shredded
Topping ideas: Chopped Onions, mustard (optional)
Preheat oven to 425°F. Spray a 9x13-in. baking dish with cooking spray and set aside.
In a medium saucepan, cook and crumble the ground beef with the onion, salt and pepper until the meat is no longer pink; drain. Return the beef and onions to the pan; add Worcestershire sauce, chili powder, cumin, tomato sauce, water and beans. Bring to a boil and reduce heat to medium-low, stirring occasionally until it reaches your desired consistency. (I like our about the consistency of Sloppy Joe's - but make it how your family likes it). Remove from heat and set aside.
Meanwhile, wrap each hot dog in a tortilla like a burrito. Place seam side down in the prepared pan. Spread the chili sauce evenly over the top. Sprinkle with cheese. Cover with foil and bake for 25-30 minutes. Top individual portions with chopped onion or mustard, if desired.