Imagine a dish that combines the all-American classic hot dog with the bold, zesty flavors of Mexican cuisine – and the best part? It's all made effortlessly in your trusty slow cooker! This Crock Pot Taco Dog Casserole is about to become your new favorite crowd-pleasing recipe that will have everyone asking for seconds. Perfect for busy weeknights, game day gatherings, or when you want a deliciously easy meal that requires minimal effort but delivers maximum flavor.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 hot dogs, sliced
- 1 can chili
- 1 cup shredded cheese
- 1 packet taco seasoning
- 1 bag tortilla chips
Instructions
- Prepare your slow cooker by lightly spraying the interior with non-stick cooking spray to prevent sticking.
- Slice the hot dogs into bite-sized rounds, approximately 1/2 inch thick, ensuring even cooking and distribution throughout the casserole.
- Open the can of chili and pour it into the bottom of the crock pot, spreading it evenly across the base to create a foundational layer.
- Sprinkle the entire packet of taco seasoning over the chili, stirring gently to ensure the seasoning is well incorporated and distributed.
- Add the sliced hot dog pieces on top of the seasoned chili layer, arranging them in a uniform manner to ensure even cooking.
- Cover the crock pot and set to low heat, allowing the casserole to cook slowly for 4 hours, which will help blend the flavors and tenderize the ingredients.
- During the last 30 minutes of cooking, sprinkle the shredded cheese over the top of the casserole, allowing it to melt and create a golden, bubbly surface.
- Once cooking is complete, turn off the slow cooker and let the casserole rest for 5-10 minutes to allow flavors to settle.
- Serve the casserole hot, accompanied by the bag of tortilla chips, which can be crushed and sprinkled on top or served alongside as a crunchy accompaniment.
Tips
- For extra flavor, consider using a mix of hot dog varieties like beef, turkey, or even spicy jalapeño dogs to add more depth to your casserole.
- If you want to boost the protein, try adding a layer of black beans or kidney beans between the chili and hot dog layers.
- Customize your cheese by using a Mexican cheese blend or adding a sprinkle of pepper jack for some extra kick.
- To prevent a watery casserole, make sure to use a thick chili or drain any excess liquid from canned chili before adding.
- For added crunch, toast your tortilla chips briefly in the oven before crushing and serving them with the casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days – simply reheat in the microwave or oven.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 55mg
