Description
A comforting Crock-Pot casserole combining hot dogs, chili, and cheese, topped with fluffy biscuits for a hearty meal.
Ingredients
Scale
- 8 hot dogs, sliced
- 1 can of chili
- 1 cup shredded cheese
- 1 can refrigerated biscuits
- 1/2 onion, diced (optional)
- 1/2 bell pepper, diced (optional)
- Salt and pepper to taste
Instructions
- Spray the inside of the Crock-Pot generously with non-stick cooking spray.
- Layer the sliced hot dogs evenly on the bottom of the pot.
- Sprinkle the diced onion and bell pepper over the hot dogs.
- Pour the chili over the hot dogs, covering everything.
- Cut the refrigerated biscuits into quarters and layer them on top of the chili.
- Sprinkle a generous amount of shredded cheese over the biscuits.
- Cover and cook on low for 240-300 minutes or until cooked through and golden brown.
- Serve warm, scooping out generous portions.
Notes
Feel free to customize with different proteins or spices. Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg