Description
This Chili Cheese Dog Casserole is a hearty and comforting dish perfect for family dinners. Combining savory ground beef, smoky hot dogs, and a flavorful chili bean sauce, topped with fluffy biscuit pieces and melted cheddar cheese, this casserole offers a delicious twist on classic chili dogs in an easy-to-make baked meal.
Ingredients
Scale
Meat and Protein
- 1 pound ground beef
- 8 beef hot dogs, sliced into 1-inch pieces
Vegetables & Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- Chopped green onions for garnish (optional)
Canned Goods & Sauces
- 1 (15-ounce) can chili beans, undrained
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
Spices & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Dairy
- 1½ cups shredded cheddar cheese
- Sour cream for garnish (optional)
Baking
- 1 can refrigerated biscuit dough (8-count)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Ground Beef: Add 1 pound of ground beef to the skillet. Cook until browned, breaking it up as it cooks to avoid large chunks. Drain any excess grease to keep the dish from becoming too oily.
- Add Chili Mixture: Stir in the undrained chili beans, 15-ounce tomato sauce, 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Let the mixture simmer gently for 5–7 minutes to blend the flavors.
- Incorporate Hot Dogs: Stir in the sliced hot dogs, ensuring they are evenly distributed throughout the chili mixture.
- Assemble Casserole: Pour the chili and hot dog mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Biscuit Topping: Cut each biscuit into quarters. Arrange the biscuit pieces evenly over the chili mixture to cover the surface.
- Bake: Bake the casserole uncovered in the preheated oven for 25–30 minutes, or until the biscuit pieces turn golden brown and are cooked through.
- Add Cheese: Remove the casserole from the oven and sprinkle 1½ cups of shredded cheddar cheese over the top. Return the dish to the oven for 3–5 minutes until the cheese has melted.
- Serve and Garnish: Let the casserole cool slightly before serving. Garnish with chopped green onions and a dollop of sour cream if desired for extra flavor and creaminess.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version of this casserole.
- Add chopped jalapeños for an extra kick of heat.
- Use crescent roll dough instead of biscuit dough for a flakier topping texture.
