Chili Dog Casserole

This chili dog casserole is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 3177.6 kcal

Equipment

1 9x13 inch Baking Dish
1 Aluminum Foil
1 Can Opener (if chili cans lack pull-tabs)
1 Spatula or Large Spoon (for spreading chili)
1 Oven Mitts (for safe handling)

Ingredients

Main

2 15 ounce cans chili with beans
1 16 ounce package beef frankfurters
10 8 inch flour tortillas
1 8 ounce package Cheddar cheese, shredded

Instructions

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh Hoggle
Spread 1 can of chili and beans in the bottom of a 9x13-inch baking dish. Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh Hoggle
Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean layer. Top with remaining can of chili and beans, and sprinkle with cheese. Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh Hoggle
Cover baking dish with aluminum foil, and bake in the preheated oven for 30 minutes. Enjoy! Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Josh Hoggle

Notes

For enhanced flavor, briefly brown frankfurters before rolling. To add complexity, consider a thin layer of finely diced onions or jalapeños under the cheese, or a dash of hot sauce in the chili. For a crispier cheese topping, remove the foil for the last 5-10 minutes of baking. Prevent tortillas from drying out by ensuring good chili coverage; if they're stiff, warm them slightly for pliability. Garnish with fresh cilantro or green onions post-bake for a vibrant finish. Ensure your baking dish is well-covered with foil to trap steam, promoting even heating and preventing dryness.