Fully Loaded Classic Chili Cheese Dog Casserole
Ingredients (Serves 6–8)
For the Casserole
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8 hot dogs, sliced into 1-inch pieces
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6–8 hot dog buns, cut into cubes
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2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1/2 cup diced onions (optional)
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1/2 cup diced bell peppers (optional)
For the Chili
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (15 oz) tomato sauce
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1/2 cup ketchup
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2 tbsp chili powder
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1 tsp ground cumin
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1/2 tsp paprika
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Salt and black pepper to taste
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1/2 cup water or beef broth
Optional Toppings
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Pickled jalapeños
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Sliced green onions
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Extra shredded cheese
Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch baking dish.
2. Prepare the Chili
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In a skillet over medium heat, cook ground beef until browned.
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Add onions and garlic; sauté until softened.
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Stir in tomato sauce, ketchup, chili powder, cumin, paprika, salt, and pepper.
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Add water or broth and simmer for 10–15 minutes until slightly thickened.
3. Assemble the Casserole
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Spread cubed hot dog buns in the bottom of the prepared baking dish.
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Layer sliced hot dogs over the buns.
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Pour the chili evenly over the hot dogs.
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Sprinkle diced onions, bell peppers, cheddar cheese, and mozzarella cheese on top.
4. Bake
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Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
5. Serve
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Remove from oven and let cool for 5 minutes.
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Top with optional jalapeños, green onions, or extra cheese.
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Serve warm and enjoy!
Tips
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Make-ahead: Assemble the casserole ahead of time and refrigerate. Bake just before serving, adding 5–10 extra minutes if cold from fridge.
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Cheese variation: Use pepper jack or a mix of cheddar and mozzarella for extra flavor.
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Extra crunch: Sprinkle crushed cornflakes or breadcrumbs over the top before baking.
I can also provide a quick 30-minute stovetop version that gives the same “fully loaded chili cheese dog” taste without baking. Do you want that version?
