Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15-ounce) can chili beans, undrained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 8 hot dogs, sliced
- 2 cups shredded cheddar cheese
- Optional toppings: corn chips, sour cream, green onions
Instructions
- In a large skillet, brown the ground beef over medium heat. Add chopped onion and cook until beef is cooked through and onion is softened. Drain excess grease.
- Stir in chili beans, diced tomatoes, chili powder, garlic powder, and cumin into the skillet. Mix well and let it simmer for about 5 minutes.
- While the chili simmers, slice hot dogs into bite-sized pieces.
- Pour the chili mixture into a greased 9×13 inch baking dish. Scatter sliced hot dogs over the top and sprinkle cheddar cheese. Bake at 350°F (175°C) for 20-25 minutes until cheese is melted and bubbly.
Notes
- Use different cheese blends such as Monterey Jack or Colby Jack for variation.
- Add cayenne pepper or hot sauce for extra spice.
- Experiment with different beans like kidney or black beans.
- Incorporate diced bell peppers or jalapeños for added flavor.
- Serve with toppings like guacamole or green onions.
- Try beef, turkey, or veggie hot dogs for diversity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg