Time 45m Yield 7 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Time 35m Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees. Lay out the crescent sheets in triangles. Sprinkle the cheddar cheese evenly on the triangles of crescent dough, then wrap each triangle around a hot dog. Pour the chili into a 9 inch by 13 inch baking dish. Place the rolled hot dogs on top of the chili in the baking dish, evenly spread out. Bake 25 to 30 minutes or until golden brown.
Time 40m Yield 4 to 8 servings Number Of Ingredients 14 Steps:
For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute. Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm. For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.
Time 50m Yield 6 servings. Number Of Ingredients 11 Steps:
Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.
Yield 4 Servings Number Of Ingredients 7 Steps:
Preheat oven to 375˚F (190˚C). Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish. Unroll the dough and cut into four even strips. Cut the cheese sticks in half lengthwise. Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog. Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese. Place the wrapped hot dogs on top of the chili. Bake 15-20 minutes, until the dough is light golden. Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley. Brush over the wrapped hot dogs. Enjoy!
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400°. Cut three 1/2-inch diagonal slits into each hot dog. Cut cheese into 36 strips. Insert a cheese strip in each slit of hot dogs. In a ungreased 11-1/2 x 7 1/2 baking dish mix beans, tomato sauce and seasonings. Place the hot dogs over the bean mixture. Bake 20-25 minutes. (You may serve the hot dogs on buns with chili mixture spooned on top).
Time 45m Yield 10 Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean ‘bed’. Top with remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.
Time 35m Yield 5 servings Number Of Ingredients 4 Steps:
Heat oven to 425ºF. Spread chili onto bottom of 8-inch square baking dish sprayed with cooking spray. Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover. Bake 25 min. or until wieners are heated through and cheese is melted.
Time 45m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Time 25m Yield 4-8 serving(s) Number Of Ingredients 5 Steps:
Needed:. 2 quart shallow casserole dish, sprayed with cooking spray. Warm tortillas, and roll hot dogs, burrito style. Pour 1 cup of the chili in bottom of casserole, and add the hot dog burritos. Pour the rest of the chili over all. Top with shredded cheese, and then the crushed Fritos. Bake in preheated 400°F oven, for 25-30 minutes.
More about “chili cheese dog casserole recipes”
Time 3h Yield 8 Number Of Ingredients 12 Steps:
Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain. Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker. Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown. Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.
