Chili Dog Casserole
This Old Fashioned Chili Dog Casserole is loaded with chili cheese dog flavor and perfect for busy weeknight dinners.
Servings: 10 servings
Equipment
- large skillet
Ingredients
For the casserole
- 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 ground cumin
- 1 can tomato sauce (8 oz.)
- 8 ounces water use the empty tomato sauce can to measure
- 1 can pinto beans (15-16 oz.) drained and rinsed
- 1 package hot dogs (16 oz.)
- 1 package flour tortillas (6-8-inch) warmed
- 1½ cups shredded Cheddar cheese (6 oz.)
Topping ideas
- chopped Onions and/or mustard (optional)
Instructions
- Preheat oven to 350°F.
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is tender. Drain excess grease.1 pound lean ground beef, 1 small onion
- Season with salt, pepper, Worcestershire sauce, chili powder, and cumin.Salt and pepper, a few shakes of Worcestershire sauce, 2 tablespoons chili powder, 2 teaspoons ground cumin
- Stir in the tomato sauce, water, and pinto beans.1 can tomato sauce, 8 ounces water, 1 can pinto beans
- Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
- Wrap each hot dog in a warmed tortilla.1 package hot dogs, 1 package flour tortillas
- Arrange the wrapped hot dogs seam-side down in a greased 9x13-inch baking dish.
- Spoon the chili mixture evenly over the wrapped hot dogs.
- Sprinkle shredded Cheddar cheese over the top.1½ cups shredded Cheddar cheese
- Bake for 25-30 minutes or until the cheese is melted and the casserole is hot and bubbly.
- Let rest for 5 minutes before serving.
- Garnish with chopped onions and mustard if desired.chopped Onions and/or mustard
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the casserole to cool completely before storing.
- Keep toppings separate until serving.
♨️ REHEATING
- Reheat individual portions in the microwave until heated through.
- Reheat larger portions in a 350°F oven for 15-20 minutes.
- Reheat in an air fryer at 350°F for 4-6 minutes.
❄️ FREEZING
- Freeze the casserole, baked or unbaked, for up to 2 months.
- Wrap tightly with plastic wrap and foil before freezing.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Warm tortillas before rolling to prevent cracking.
- Simmer the chili until slightly thickened.
- Shred cheese from a block for better melting.
- Allow the casserole to rest before serving.
🍳 ALTERNATE COOKING METHODS
- Blackstone griddle - Cook the chili mixture outdoors before assembling and baking.
- Pellet smoker - Smoke the assembled casserole at 350°F until hot and bubbly.
- Dutch oven - Assemble and bake in a large Dutch oven instead of a baking dish.
♻️ LEFTOVERS
- Chop leftovers and use them in nachos.
- Serve over baked potatoes.
- Use leftover chili as a topping for fries.
- Add leftovers to scrambled eggs for breakfast.
📝 NOTES
- The number of tortillas needed will depend on package size and hot dog count.
- Homemade chili can be made a day ahead for easier assembly.
- This recipe is excellent for potlucks, tailgates, and game day gatherings.
Nutrition
Calories: 204kcal | Carbohydrates: 20g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 693mg | Potassium: 455mg | Fiber: 3g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 3mg
