Keto Chili Dog Casserole
A deliciously comforting casserole combining classic chili dog flavors with a low-carb twist, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 pound ground chuck Choose high-quality ground chuck without fillers.
- 1 can (14.5 oz) petite diced tomatoes
- 2 teaspoons chili powder Adjust to taste for spice level.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 cup water
- 8 pieces hot dogs Opt for high-quality hot dogs.
- 8 pieces low carb tortillas Use almond or coconut flour tortillas.
- 1 cup shredded cheddar cheese Alternatively, use a blend of cheeses.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9×13 inch casserole dish with non-stick cooking spray.
- In a medium saucepan over medium heat, cook the ground chuck until browned, then drain excess fat.
- Add the petite diced tomatoes, water, and spices to the pan. Stir and bring to a boil, then reduce the heat and let it simmer for 8 to 10 minutes.
- Wrap each hot dog in a low carb tortilla.
Assembly
- Spoon a layer of sauce into the casserole dish, then place the wrapped hot dogs seam-side down on top.
- Pour the remaining sauce over the hot dogs and sprinkle shredded cheddar cheese on top.
Baking
- Bake in the preheated oven for 30 to 35 minutes until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
Serve with fresh salad or steamed vegetables. For game day, pair with keto-friendly snacks and toppings for guest customization.