Chili dogs plus a little cheese turn into one of the world’s easiest suppers. Try this easy recipe for chili dog casserole tonight! I make this extremely decadent supper about twice a year when the Southern husband looks at me with those big brown “please make me chili dog casserole” eyes.
And I would do anything for that man, so I always give in and put it on the menu in all its cheesy, naughty goodness. So because you only live once….here’s the chili dog casserole scoop! Yep, that’s it! And if you think the ingredient list was easy, wait until you see the super simple directions!
Can I use corn tortillas instead of flour? You can, but they will add a chewier, more rustic texture to the casserole. Which might be just fine with you!
What kind of canned chili should I use, and where do I find it? We use the Hormel no-bean kind, but any type is just fine (and of course, homemade is the best of all if you are looking for a way to use up leftover chili!)
Can this be made ahead of time? This recipe is best when it is put together right before you bake it up, so the tortillas don’t get too soggy. But it only takes 15 minutes to throw it together!
INGREDIENTS
2 cups chili (or one 15 ounce can of prepared chili, if you want to totally throw caution to the wind)
6 hot dogs
6 flour tortillas
1 cup shredded cheddar or Mexican blend cheese
INSTRUCTIONS
Preheat oven to 425
Spread 1 cup of chili in the bottom of a casserole dish.
Roll up each hot dog in a tortilla and place seam side down on the chili.
Pour the remaining chili over the row of hot dogs.
Scatter the cheese over the whole thing.
Cover with foil and bake for 30 minutes. Serve immediately.