Chili Dog Casserole

Tastes just like a chili cheese dog! Easier to eat, too! I’d add more onions next time and cheese. Quick and easy!

“This recipe is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!”

Where has this recipe been all my life??? Absolutely wonderful! I used fat free doggies, added onion, cheese, and mustard inside the fat-free tortilla and used homemade chili instead of canned. My, my, my….what wonderful comfort food! Thank you Maxine!

TO PERFECT THIS RECIPE: This one has a lot of potential. When I told my picky husband that we were having a hot dog casserole, he made gagging motions. Who would have thought this was decent. A BIG…HUGE… thing that I’d change for next time was cooking the hotdogs PRIOR to putting it in the oven. …unless of course you like that straight out of the fridge taste, which most people don’t. I put it in for the set amount of time and even cooked HALF the amount, and the hot dogs were still not cooked. We had to put them in the microwave. There’s always using your favorite sausage link or my favorite andouille sausage instead. Also, even after halving the recipe, we thought it needed more chili. We’ve used homemade chili too. Don’t be afraid to add that cheese too and being creative and adding things like onions, etc. It won’t be gooey (a worry I had). We also put the tortillas on the stove to cook them a little before baking. Will do it again with these corrections.



Preheat oven to 425 degrees
Spread 1 can of chili and beans in the bottom of a 9×13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.
Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.