Chili Dog Casserole

 

When either of my sons come to do some work for me, I always grease their palms with a few greenbacks and let them pick what they'd like to have for lunch.  Bless them both, this is always very easy.   Number one son came last week to paint the bedroom (Benjamin Moore's “Gray Mirage,” a medium sage color, that I love, love, LOVE!), and asked me to fix a recipe that he'd spotted online for Chili Dog Casserole.  While you may be inclined to snort with haughty derision, don't.  It was easy and darned good.  To dress it up a bit (if one can dress up a chili dog), I served it with a side of Spanish rice (thank you Rice-a-Roni), and it was a hearty, satisfying, tasty meal.  If, like me, you keep a package of hotdogs and your homemade chili perpetually in the freezer, you essentially have all of the components for this dish.  I now have a package of flour tortillas in the freezer as well, so I'm ready to paint the next room.  

Chili Dog Casserole

1 (15-ounce) can chili with beans 

(or without beans, or your own homemade)

4 beef frankfurters, steamed

4 (8-inch) flour tortillas

1/2 (8-ounce) package shredded 

Cheddar and Monterey Jack cheese blend

4 scallions, sliced

Preheat oven to 425°F. Spread half of the chili and beans in the bottom of a 9x9 inch baking dish.  Place tortillas on a cutting board or other flat surface.  Spread about a tablespoon of chili down the center of the tortilla, put the warm frank on top of the chili, and roll up inside tortilla.  Place in the baking dish, seam side down, on top of chili.  Top with remaining chili and beans, and sprinkle with cheese. 

Cover baking dish with aluminum foil, and bake for 30 minutes.  Plate and top with chopped scallions.

You can go crazy with this dish by adding chopped jalapenos, black olives, or anything else that tickles your fancy. 

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday