Ok, this recipe was originally a Chili Dog Casserole enchilada thing. However, once I started making it, I thought wrapping hot dogs in flour tortillas was kind of silly. I thought there would be more inside the tortillas than just hot dogs, but once I actually read the directions, I saw that there wasn't.
Instead, since I had a bunch of hot dog buns left over from our BBQ last Saturday, I decided to skip the tortilla wrappers and just place the hot dogs in the casserole dish with the chili and cheese. I baked them just as the directions stated, then transferred them, along with some chili and extra cheese, into a hot dog bun. They weren't bad!
The original recipe called for Hormel chili, but apparently Heath saw this recipe sitting out on the counter before he left for work, and when I woke up I saw he had crossed out Hormel and written 'Use Campbell's Chili instead...it doesn't taste like dog food'. So that's what I did.
Ok guys, I'm outta here. Got a bunch of errands to run, then back home to do laundry...always laundry. It never ends.....
Have a great day!
'Baked Chili Dogs'
Source: Adapted from That ChBo
2 cans Campbell's chili with beans
6 turkey dogs
6 hot dog buns of choice
1 package shredded Cheddar cheese
1. Heat oven to 425.
2. Spread 1 can of chili and beans along the bottom of a 9x13 inch baking dish. Place the turkey dogs on top of the chili, evenly spaced.
3. Spread more chili from the second can over top the hot dogs. Sprinkle with shredded cheese.
4. Cover dish with aluminum foil, and bake for 20-25 minutes.
5. Remove from oven and place turkey dogs in a bun. Spoon chili from the dish over the fogs and top with extra shredded cheese if desired.
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