Keto Chili Dog Casserole
A low-carb twist on a classic dish, this Keto Chili Dog Casserole features savory hot dogs wrapped in low-carb tortillas, rich chili sauce, and melted cheese.
Ingredients
For the Chili Sauce
- 1 pound ground chuck Use high-quality beef for best results.
- 1 14.5 ounce can petite diced tomatoes Drained.
- 2 teaspoons chili powder Adjust to taste.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 cup water
For the Casserole
- 8 pieces hot dogs Choose sugar-free brands for keto.
- 8 pieces low carb tortillas or wraps
- 1 cup shredded cheddar cheese Or your cheese of choice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9x13 inch casserole dish with nonstick cooking spray.
- In a medium saucepan, cook ground chuck over medium heat until browned.
- Add petite diced tomatoes, water, and all spices to the saucepan. Bring to a boil, then reduce heat and let simmer for 8-10 minutes.
- While the sauce is simmering, wrap each hot dog securely in a low-carb tortilla.
Assembling and Baking
- Spoon a layer of thickened chili sauce into the bottom of the prepared casserole dish.
- Place the wrapped hot dogs seam-side down on top of the sauce.
- Pour the remaining chili sauce over the hot dogs and sprinkle shredded cheddar cheese on top.
- Bake for 30-35 minutes, or until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Consider adding veggies or different types of cheese to customize the dish to your taste.