Keto Chili Dog Casserole
A delightful low-carb alternative to classic chili dogs, this casserole features savory hot dogs, hearty chili sauce, and melted cheddar cheese, perfect for busy days and family gatherings.
Ingredients
Casserole Ingredients
- 1 pound ground chuck Use high-quality ground beef for best flavor.
- 1 can (14.5 ounces) petite diced tomatoes
- 2 teaspoons chili powder Adjust for heat preference.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder Add more for extra depth.
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 cup water To mix with the chili sauce.
- 8 pieces hot dogs Use your favorite brand.
- 8 pieces low carb tortillas or wraps Can substitute with other keto-friendly wraps.
- 1 cup shredded cheddar cheese Experiment with different cheeses for variety.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Apply nonstick cooking spray to your 9x13-inch casserole dish.
- In a medium saucepan over medium-high heat, brown the ground chuck until fully cooked.
- Mix in the petite diced tomatoes, water, and spices: chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Wrap each hot dog with a low carb tortilla or wrap, sealing the edges.
Assembly
- Spoon a layer of chili sauce into the casserole dish and place the wrapped hot dogs seam-side down.
- Pour the remaining chili sauce over the hot dogs and sprinkle shredded cheddar cheese on top.
- Bake in the preheated oven for 30-35 minutes or until the cheese is bubbly and golden brown.
Serving
- Allow the casserole to cool for a few minutes before cutting and serving.
- Garnish with additional shredded cheese, chopped green onions, sour cream, avocado slices, or fresh salad.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to two months.