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Slow Cooker Chili Dog Casserole

Flour tortilla-wrapped beef hot dogs slow cooked in two layers of canned chili and topped with melted cheddar cheese for a hands-off, crowd-pleasing comfort dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 5 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package beef hot dogs 16 oz package, 8 to 10 dogs
  • 10 small flour tortillas taco size
  • 2 cans chili with beans 15 oz each; chili without beans also works
  • 2 cup shredded cheddar cheese one 8 oz package
  • diced onions optional topping
  • sliced jalapeños optional topping
  • sour cream optional topping

Equipment

  • 6-quart Slow Cooker
  • Non-stick cooking spray
  • Flat spatula

Method
 

  1. Spray the inside of a 6-quart slow cooker insert with non-stick cooking spray, covering the bottom and sides.
  2. Spread one full can of chili evenly across the bottom of the slow cooker.
  3. Place one hot dog in the center of a flour tortilla. Roll tightly and place seam-side down into the chili base. Repeat with remaining hot dogs, fitting them snugly together until the slow cooker is filled.
  4. Pour the second can of chili over the top of the wrapped hot dogs, spreading it to the edges so all tortilla surfaces are covered.
  5. Sprinkle the shredded cheddar cheese generously and evenly over the top chili layer.
  6. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until the cheese is fully melted and the hot dogs are heated through.
  7. Optional broiler finish: If the slow cooker insert is oven-safe, transfer it to the oven and broil for 2 to 3 minutes until the cheese is golden and the tortilla edges are slightly crisped. Watch closely.
  8. Serve by lifting the wrapped dogs out with a flat spatula. Garnish with diced onions, sliced jalapeños, and sour cream if desired.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in the microwave covered at medium power in 60-second intervals, or covered with foil in the oven at 325°F for 15 minutes. Does not freeze well. Substitutions: Use turkey or veggie dogs for a lighter protein option. For a low-carb version, skip the tortillas and cut hot dogs into coins stirred directly into the chili. Pro tip: Make sure the second can of chili fully covers all exposed tortilla surfaces before cooking to prevent drying. Placing wrapped dogs seam-side down keeps the tortillas from unrolling during the long cook.