Keto Chilli Dog Casserole
Keto Chilli Dog Casserole is a delicious, comforting meal that perfectly blends the classic taste of chilli dogs with the ease of a casserole. This dish is not only satisfying but also fits perfectly into a low-carb lifestyle, making it an ideal option for those following the keto diet. With its rich flavours and cheesy topping, this casserole is sure to please everyone at the table—whether they’re watching their carbs or not. Let’s dive into how to make this delightful dish!
What Goes into This Keto Chilli Dog Casserole
Ingredients You’ll Need
- 450 g ground chuck
- 1 (400 g) can petite diced tomatoes
- 2 teaspoons (10 g) chili powder
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- ½ teaspoon (2 g) dried oregano
- 240 ml water
- 8 hot dogs
- 8 low carb tortillas or wraps
- 100 g shredded cheddar cheese
How to Make Keto Chilli Dog Casserole
- Preheat your oven to 175°C (350°F) and spray a 23 x 33 cm (9 x 13 inch) casserole dish with nonstick cooking spray.
- In a medium saucepan, combine the cooked ground chuck, diced tomatoes, water, and spices. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 8-10 minutes until thickened.
- Spoon some of the chilli sauce into the bottom of the prepared dish to create a nice base.
- Roll each hot dog in a tortilla and place them seam-side down in the sauce.
- Pour the remaining chilli sauce over the hot dogs and top with the shredded cheddar cheese.
- Bake for 30-35 minutes until the cheese is bubbly and the casserole is set.
- Let it cool slightly before serving, and enjoy with your favourite toppings!
The Best Way to Serve It
Once your Keto Chilli Dog Casserole is ready, it’s time to serve it up! For a beautiful presentation, slice the casserole into generous squares and plate them alongside fresh toppings. Things like diced onions, avocado, or even a dollop of sour cream work wonderfully here. You could also serve it with a side of crunchy green salad to balance out the richness of the casserole.
Pair the meal with a fizzy drink or a refreshing iced tea for a complete feast that everyone will love!
Expert Tips for Keto Chilli Dog Casserole
- Make it Spicy: If you enjoy a bit of heat, feel free to add some chopped jalapeños or a dash of hot sauce to the chilli sauce for an extra kick.
- Cheese Variations: Switch up the cheese by using pepper jack for a spicy twist, or go for a mix of different cheeses for even more flavour.
- Make Ahead: This casserole keeps well, so consider making it a day ahead. Just store it in the fridge, and reheat it when you’re ready to serve.
Keto Chilli Dog Casserole FAQs
Can I use different types of meat?
Absolutely! While we’ve used ground chuck here, you can swap it for ground turkey or chicken if you prefer a leaner option.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Just cover it tightly and it will keep well for up to 3 months. When ready to eat, thaw it in the fridge overnight and then bake it as per the instructions.
Keto Chilli Dog Casserole is a fantastic meal that combines convenience and flavour in every bite. Give it a try, and see how easy it is to whip up a dish that everyone will enjoy! Enjoy your cooking adventure!
Keto Chilli Dog Casserole
Ingredients
Main Ingredients
- 450 g ground chuck or any preferred ground meat
- 1 can petite diced tomatoes (400 g) canned for convenience
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 240 ml water
- 8 units hot dogs can be regular or low-carb
- 8 units low carb tortillas or wraps for wrapping the hot dogs
- 100 g shredded cheddar cheese can substitute with preferred cheese
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and spray a 23 x 33 cm (9 x 13 inch) casserole dish with nonstick cooking spray.
- In a medium saucepan, combine the cooked ground chuck, diced tomatoes, water, and spices. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 8-10 minutes until thickened.
- Spoon some of the chilli sauce into the bottom of the prepared dish to create a nice base.
- Roll each hot dog in a tortilla and place them seam-side down in the sauce.
- Pour the remaining chilli sauce over the hot dogs and top with the shredded cheddar cheese.
Baking
- Bake for 30-35 minutes until the cheese is bubbly and the casserole is set.
- Let it cool slightly before serving, and enjoy with your favourite toppings!
