Keto Chilli Dog Casserole
A deliciously comforting meal that blends the classic taste of chilli dogs with the ease of a casserole, perfect for a low-carb lifestyle.
Servings: 8 servings
Calories: 350kcal
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!
Notes
For a beautiful presentation, slice the casserole into generous squares and plate them alongside fresh toppings like diced onions, avocado, or a dollop of sour cream. Pair with a fizzy drink or refreshing iced tea for a complete feast. Consider making it ahead as it keeps well in the fridge.