Chili Dog Casserole

I told myself that I really shouldn’t blog about my chili dog casserole. For the good of your general health and well-being, because this is, um, not an especially healthy recipe. I make it about once a year when the Southern husband gets down on his knees and begs. It’s never a pretty thing to see a grown man cry, so I always give in and put it on the menu in all its cheesy, bad-for-you goodness. So against my better judgement….here’s the scoop.

This is your basic four ingredient dish. Hot dogs. Tortillas. Cheddar Cheese. Chili. You spoon some chili into the bottom of a baking dish. Roll up those hot dogs in the tortillas and lay them on top of the chili. Ladle more chili on top. Cover the whole thing with a nice generous layer of shredded cheddar. Cover it with foil and bake it up for about 30 minutes and voila! Cheesy, spicy, chili dog scrumptiousness, and not a vegetable in sight.

So as long as you promise…promise!…not to make this more than every six months or so, and to get on the treadmill right after, here is my very bad but very good chili dog casserole recipe for you. Proceed at your own risk.


 

Chili Dog Casserole
 
Serves: 5 servings
Ingredients
  • 4 cups chili (or 2 cans prepared chili, if you want to totally throw caution to the wind)
  • 10 hot dogs
  • 10 flour tortillas
  • 1 8 ounces package shredded cheddar
Instructions
  1. Preheat oven to 425.
  2. Spread 2 cups of chili in the bottom of a 9x13 baking dish.
  3. Roll up each hot dog in a tortilla and place seam side down on the chili
  4. Pour the remaining chili over the row of hot dogs
  5. Scatter the cheese over all.
  6. Cover with foil and bake for 30 minutes.
  7. Serve immediately, and then eat nothing but salad and tofu for the next week.

Comments

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  1. Anonymous says

    This is one of those recipes you should NEVER try to "healthify", like mac and chees, IMO. It is what it is. Eat it and love it. I think I will!

  2. Cookie says

    This looks great and probably healthier than the usual Enchiladas and Lasagna that I make! At least there's not sour cream or Ricotta cheese!

  3. Nutmeg Nanny says

    This sounds good to me! My best friends makes something similar but leave out the tortillas and puts in ripped up hot dog buns. I find it delicious :)

  4. embre says

    i use biscuits in the bottom of my baking dish instead of tortillas and just top the baked biscuits with sliced hot dogs,chili,cheese, and top it all off with fritos and fried onions. you could used hebrew national low fat beef franks and have the same taste for less fat.

  5. Anonymous says

    Hey – thank you for that recipe. I wanted a Chili Dog recipe that did not call for hot dog buns. (Sounds weird….why would I want that…But I did.) Then I came across this one and I love it. I used whole wheat tortillas (because I use whole wheat everything) and I used lower fat canned chili. It is still not a "dieters delight" or anything, but it tastes great and I love it (and is a bit healthier). -DEBBIE

  6. girlnamednick says

    That looks delightful. And disgusting, but in a delightful way. I am absolutely making it, although my husband is going to give me no end of grief for it.

  7. a Broad says

    weeping … I don't even eat meat and these look so good !
    I miss stuff like this .. gooey cheesy things on tortillas.
    I can't get tortillas here so far .. I am feeling very deprived right this minute.

    • Samantha says

      Make your own!!
      2 c flour,
      1/2 tsp salt,
      1 tsp baking powder,
      1 tbls lard
      3/4 c water
      (makes 1 dozen)
      Directions

      Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
      Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

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