Keto Chili Dog Casserole
A delicious twist on the classic dish, this Keto Chili Dog Casserole satisfies cravings without ruining your diet, featuring flavorful spices, hearty meat, and melty cheese.
Ingredients
For the Chili Sauce
- 1 pound ground chuck Use a leaner cut to reduce excess grease.
- 1 14.5 ounce can petite diced tomatoes No need to drain.
- 2 teaspoons chili powder Adjust for heat preference.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 cup water
For Assembly
- 8 pieces hot dogs
- 1 cup shredded cheddar cheese Alternatively, try pepper jack or mozzarella for variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9x13 inch casserole dish with nonstick cooking spray.
- In a medium saucepan, combine the cooked ground chuck, petite diced tomatoes, water, and all spices. Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low and let it simmer for about 8 to 10 minutes to thicken the sauce.
Assembling
- Wrap each hot dog in a low carb tortilla, sealing the seam down.
- Spoon a layer of the thickened chili sauce into the bottom of the casserole dish.
- Place each tortilla-wrapped hot dog seam-side down into the dish.
- Pour any remaining chili sauce over the top, covering the hot dogs.
- Sprinkle shredded cheddar cheese evenly over the casserole.
Baking
- Bake in the preheated oven for approximately 30-35 minutes until the cheese is bubbly and slightly golden.
- Let cool for a few minutes before serving.
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Notes
Add toppings like diced green onions or sour cream for extra flavor. Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months.