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!
Servings: 10 servings
Equipment
Ingredients
For the casserole
- 1 package hot dogs 16 oz
- 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 tomato sauce 8 oz
- 8 ounces water use the empty tomato sauce can to measure
- 1 can pinto beans, drained and rinsed 15-16 oz
- 1 ½ cups Cheddar cheese, shredded 6 oz
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.
Nutrition
Calories: 278kcal | Carbohydrates: 26g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 814mg | Potassium: 573mg | Fiber: 5g | Sugar: 4g | Vitamin A: 944IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 4mg
