This Chili Dog Casserole is a spin on traditional chili dogs! It’s quick, easy, and delicious … but more importantly, family approved!
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Chili Dog Casserole
Isn’t it funny how our menu choices tend to change based on the seasons?! One of the things I love when the weather starts getting cooler is casseroles and soups! Don’t y’all?
Today, I’ve got an easy and delicious casserole recipe for you. This one is family approved – and it’s one of our favorite ways to enjoy hot dogs! Of course, how could you not love something slathered in chili and cheese?! 😍
Chili Dog Casserole Recipe
Ingredients for the casserole
- hot dogs
- flour tortillas
- lean ground beef
- small onion
- Salt and pepper
- Worcestershire sauce
- chili powder
- cumin
- tomato sauce
- water
- pinto beans
- Cheddar cheese
Topping Ideas
- chopped onions, mustard (optional)
How to make Chili Dog Casserole
Time needed: 55 minutes.
How to make Chili Dog Casserole
- Preheat oven.
Preheat oven to 425°F. Spray a 9×13-in. baking dish with cooking spray and set aside.
- Prepare chili sauce.
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.
- Assemble the casserole.
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 and bake.
Cover with foil and bake for 25-30 minutes.
- Serve.
Top individual portions with chopped onion or mustard, if desired.
Chili Dog Casserole: FAQs
Sure! If that’s your preference – no problem!
You can add a pinch of cayenne pepper or crushed red chili pepper flakes.
You can make this earlier in the day and bake it for dinner.
Yes! Assemble the casserole as stated in the recipe. Then, make sure it’s covered in plastic wrap and then a layer of aluminum foil. Be sure to use it within 3 months. Defrost it overnight in the refrigerator before baking according to the recipe directions.
I usually put them on a microwave-safe dish and cover it with a paper towel or microwave splatter cover and reheat it until it’s heated through.
Isn’t this casserole the perfect dish on these cooler nights? Plus, it’s a great way to change up regular old chili dogs! If you gave this recipe a try, I would love to hear your feedback! Also, let me know if you made any changes – sometimes y’all have some really great ideas! If you have any questions or run into any problems, be sure to let me know that to see if I can help come up with a solution!
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Chili Dog Casserole
This Chili Dog Casserole is a spin on traditional chili dogs! It's quick, easy, and delicious ... but more importantly, family approved!
Ingredients
For the casserole
- 1 package (16 oz) hot dogs
- 1 package 6-8-inch flour tortillas, warmed
- 1 pound lean ground beef
- 1 small onion, diced
- Salt and pepper, to taste
- A few shakes of Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 can (8 oz) tomato sauce
- 8 ounces of water (use the empty tomato sauce can)
- 1 can (15-16 oz) pinto beans, drained and rinsed
- 1-1/2 cups (6 oz) Cheddar cheese, shredded
Topping ideas
- Chopped Onions, mustard (optional)
Instructions
- Preheat oven to 425°F. Spray a 9x13-inch 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.
Notes
- If you are not a fan of beans, you can omit them.
- Like it spicier? Add a pinch of cayenne pepper or crushed red chili pepper flakes to boost the heat.
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Non-Stick 13 x 9-Inch Covered Oblong Baking Pan with Lids, Pack of 2
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 544mgCarbohydrates: 36gFiber: 3gSugar: 13gProtein: 20g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on September 2, 2013. Updated on October 22, 2020.
If I had just seen this 20 minutes earlier it would have been dinner tonight ! Pinned for next time 🙂
oh my!! With the crisp air already here I will be putting this on the menu!
My kids would love these! Thanks for sharing at Simple Supper Tuesday.
looks fab Jamie!! I am heading over for the recipe right now 🙂 Thanks for linking up at Share your Stuff Tuesdays..have a great weekend!
I, too, have seasonal recipes I lean towards. Although, chili anything is year 'round for me. Thanks for sharing at Inspire Us Thursday on Organized 31.
Can I leave out the Pinto beans, not really a fan.
Thanks for the question, Janet! You can totally leave them out if you prefer!
Oh yum – I love hotdogs. Thanks for the clever recipe, Jamie.
Sheila
Great recipe for leftover chili!!