adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Chili Cheese Dog Casserole
Slow-Cooker Chili Cheese Dog Casserole
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours
Transform hot dogs and ground beef into a crowd-pleasing fair-inspired casserole with a saucy base and flaky biscuit topping in your slow cooker. A staple for clean plates and rave reviews at any meal.
Ingredients:
  • 1 package (10.3 oz) beef hot dogs
  • 1 block (8 oz) Cheddar cheese
  • 1 lb ground beef (at least 85% lean)
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 can (15 oz) tomato sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Southern Recipe Biscuits (8 Count)
  • 1/4 cup butter, melted
  • 1/2 teaspoon onion powder
Instructions:
  • Ensure the 6-quart oval slow cooker is coated with cooking spray. Halve the hot dogs lengthwise, then chop them into 1-inch pieces; set aside. Grate enough cheese to measure 1/2 cup; refrigerate for later use. Cut the rest of the cheese into 1-inch cubes.
  • In a generous 12-inch nonstick skillet, sauté the beef, onion, and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until the beef is fully cooked; then drain off excess fat.
  • Combine the hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of chili powder, and pepper in a saucepan. Simmer on medium heat for 2 to 3 minutes until slightly thickened. Transfer the mixture to a slow cooker, add cheese cubes, and mix well. Keep covered to stay warm.
  • Divide dough into 8 biscuits and cut each into 6 pieces. Place the pieces in a large resealable bag. In a small bowl, combine melted butter, onion powder, and 1 teaspoon chili powder. Pour the mixture over the biscuit pieces, seal the bag, and shake to coat evenly. Arrange the coated biscuits in a single layer over the beef in the slow cooker.
  • Place a large kitchen towel over the top of the insert and cover with the lid to prevent condensation from dripping onto the biscuits. Cook on Low heat setting for 2 1/2 to 3 hours until the biscuits are fully baked. To test, insert a knife into the center of the casserole - the outer edges should be a deep golden brown.
  • Sprinkle the Cheddar cheese on top. Cover and cook for 3 to 5 minutes until the cheese is melted. Serve while warm.

Similar Recipes