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Low Carb, Trim Healthy Mama S, Chili Dog Casserole

This recipe came about when my hubby wanted chili cheese dogs. Those aren’t on our eating plan. I had seen a few recipes floating around that basically mixed homemade chili with hot dogs and cheese. That isn’t a replacement at all for a chili dog. I needed something that had some sort of breading.

I decided to use my cornbread recipe but I cut the recipe in half. I found that to be enough breading but you might want to use the full recipe. I used 3 eggs since it is a little hard to use 2 1/5 and it worked pefectly.I basically dropped spoonfuls on top of the chili mix and spread them out carefully with my fingers. If you dollop and spread, you will have enough to cover the top.

My hubby topped his with more cheese and mustard. I ate mine plain. Maybe a little sugar free ketchup would be good, if you like chili dogs that way. I used My instant pot chili recipe for my chili. You can use your favorite chili recipe or use mine. It is delicious. The chili mix almost fills up the 9X13 pan. I have one kid who wouldn’t eat the casserole so I scooped some chili out into a bowl for him. You don’t have to do that and everything will fit, it makes a lot. And the leftovers are great.

If you don’t have an instant pot you can just use a pot on the stove or use a crockpot to cook your chili. That is up to you and what you have. You can make the chili early in the day and then assemble the dish later if you need to.

Trim Healthy Mama S Chili Cheese Dog Casserole

Ingredients

  • 1 Recipe Chili You can use your favorite recipe or mine
  • 1 Pckg Hot Dogs, on plan
  • 1/2 My Cornbread Recipe You can use the full recipe but it will take longer to cook
  • 1 1/2 C Shredded Cheese, divided

Instructions

  • Cut your hot dogs into about 1/2 inch pieces. Brown them a little in a skillet over medium heat.
  • Stir the hot dogs and 3/4 C of the cheese into the chili.
  • Pour the chili into a 9X13 pan. Top with the remaining cheese.
  • Make the cornbread topping.
  • Carefully top the chili mixture with the cornbread. Bake for 20 minutes at 350 degrees, or until the cornbread is cooked through.
  • Allow to cool a little before cutting. Serve in a bowl with your preferred toppings.

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