Chili Dog Casserole
"I made this one up myself. My whole family loves it. Even the toddlers. For them I place 4 hot dogs separate, not wrapped but with all the goodies and in the same pan. Don't forget to take out the toothpicks before serving."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 2 (12 ounce) packages hot dogs
- 10 inches corn tortillas
- toothpick (optional)
- chili with beans, to taste
- 1 small diced onion
- 12 ounces pre-shredded mozzarella cheese
- 12 ounces low-fat monterey jack cheese (shredded)
- 1 iceberg lettuce (shredded)
- diced tomato
- sour cream (optional)
- guacamole (optional)
directions
- Spread one can of chili on bottom of large aluminum pan ( for easy cleanup).
- Wrap each hot dog with a tortilla lay in a large aluminum pan flap side down. You may want to set aside 4 hot dogs for younger children. You may want to stick a toothpick in center of each one for easy prep.
- Dump 2 cans of chili in a bowl and mix either the onions or onion powder then spread on top of wraps. Place extra hot dogs where ever.
- Combine all cheese and spread on top.
- Bake 35 minutes at 400°F oven or until cheese is completely melted.
- Place wrapped or unwrapped hot dogs on plate with plenty of chili and cheese and top with your favorite toppings.
- Hint: Any toppings you would put on a taco salad would really be fine.
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RECIPE SUBMITTED BY
I'm 45 a wife to Fred, a mother to three girls Jessica 25, Bobbi 23, and Felicia 22 and a proud grandmother of two Dakota 4 and Autumn 3. I love to cook and I have some very picky eaters. I live in Beckley, WV and I work @ Kohl's. I'm currently helping my daughter Bobbi raise her little Autumn, her husband recently passed.
