Description
A fun and easy Chili Cheese Dog Casserole with a creamy layer and biscuit topping, perfect for a quick weeknight dinner or potluck!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can chili with beans
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 8 hot dogs, cut into 1-inch pieces
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup milk
- 1 (16 ounce) can refrigerated biscuit dough (like Pillsbury Grands!), cut into quarters
- 2 cups shredded cheddar cheese
- Optional toppings: chopped green onions, sour cream, mustard
Instructions
- Prepare the Chili Meat Sauce: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the chili with beans, cream of mushroom soup, and undrained diced tomatoes and green chilies (Rotel). Add chili powder, garlic powder, and cumin. Season with salt and pepper to taste. Bring to a simmer, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. Stir in the hot dog pieces.
- Prepare the Cream Cheese Layer: In a medium bowl, combine the softened cream cheese and milk. Beat with a fork or hand mixer until smooth and creamy.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour the chili meat sauce with hot dogs into the prepared dish and spread evenly. Drop spoonfuls of the cream cheese mixture over the chili. Arrange the biscuit dough pieces over the cream cheese layer. Sprinkle the shredded cheddar cheese evenly over the biscuit dough.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
- Rest and Serve: Remove from oven and let rest for a few minutes before serving. Cut into squares and serve hot with optional toppings like chopped green onions, sour cream, and mustard.
Notes
- Spice Level: Adjust the amount of chili powder and diced tomatoes and green chilies to control the spice level.
- Cheese Variations: Experiment with different types of cheese like Monterey Jack, pepper jack, or a blend of cheddar and mozzarella.
- Vegetarian Option: Substitute the ground beef with plant-based ground beef or a can of drained and rinsed black beans.
- Biscuit Dough: Use crescent roll dough or homemade biscuit dough if you don’t have biscuit dough on hand.
- Make Ahead: Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes