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.
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