Fully Loaded Classic Chili Cheese Dog Casserole

Ingredients

For the Chili Base:

• 1 ½ lb ground beef
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp oregano
• Salt and pepper, to taste
• 1 (15 oz) can kidney beans, drained and rinsed (optional but classic)

For the Casserole:

• 6–8 beef hot dogs (depending on size of pan)
• 6–8 hot dog buns, split (toasted if desired)
• 2 cups shredded sharp cheddar cheese
• ¼ cup chopped green onions (for topping)
• Pickled jalapeños, for garnish (optional)
• Yellow mustard and ketchup, for drizzling (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the chili base:
   • In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess grease.
   • Add chopped onion and cook 3–4 minutes until softened.
   • Stir in garlic, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
   • Add tomato sauce and diced tomatoes. Stir well.
   • Add kidney beans (if using), reduce heat, and let simmer uncovered for 10–15 minutes, until thickened. Adjust seasoning if needed.
4. Assemble the casserole:
   • Spread the chili evenly into a 9×13-inch baking dish.
   • Nestle the hot dogs lengthwise on top of the chili.
   • Place a hot dog bun around each hot dog, slightly pressing them down into the chili.
   • Sprinkle shredded cheddar cheese generously over the top, covering the buns and dogs.
6. Bake:
   • Bake uncovered for 20–25 minutes, until cheese is melted and bubbly and buns are golden.
8. Garnish and serve:
   • Sprinkle with green onions and jalapeños.
   • Drizzle with ketchup and mustard if you like it classic.
   • Serve hot with a fork and knife — it’s messy and delicious!