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.
Slow-Cooker Chili Cheese Dog Casserole
- Prep Time 30 min
- Total 3 hr 0 min
- Servings 8
- Ingredients 12
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
Instructions
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Step1Spray 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.
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Step2In 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.
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Step3Stir 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.
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Step4Separate 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.
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Step5Cover 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.
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Step6Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.
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
2Tips from the Betty Crocker Kitchens
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