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Slow-Cooker Chili Cheese Dog Casserole

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  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 8
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Clear a spot in your dinner rotation: This slow-cooker spin on a beloved fair favorite is going to be a regular that gets raves (and leaves clean plates) every time! Using fridge staples that always seem to be on hand (like hot dogs, ground beef and tomato sauce), this casserole has a saucy, flavorful base that gets topped with refrigerated Pillsbury™ Grands!™ Southern Homestyle Southern Recipe Biscuits, making it a hearty, complete meal that’ll please everyone.
By Betty Crocker Kitchens
Updated May 11, 2021
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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
Make With
Pillsbury Grands! Biscuits

Steps

  • 1
    Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
  • 2
    In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
  • 3
    Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
  • 4
    Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
  • 5
    Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
  • 6
    Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    This casserole is great served with a ketchup and mustard drizzle or topped with a mixture of chopped sweet onion, red onion or sliced green onions. Add some spicy heat with sliced jalapeños.
  • tip 2
    Substitute pepper Jack cheese in place of the Cheddar for a chili cheese dog casserole with more spicy heat.

Nutrition

570 Calories, 38g Total Fat, 25g Protein, 32g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: About 1 1/4 Cups
Calories
570
Calories from Fat
350
Total Fat
38g
59%
Saturated Fat
20g
99%
Trans Fat
1 1/2g
Cholesterol
100mg
33%
Sodium
1340mg
56%
Potassium
480mg
14%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
7g
Protein
25g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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