Dinner

Keto Chili Dog Casserole Recipe

ByElla Hart December 19, 2025December 19, 2025

Introduction

This Keto Chili Dog Casserole is a comforting and low-carb twist on a classic favorite. Combining savory ground beef chili with hot dogs wrapped in tortillas, it’s an easy dish perfect for weeknight dinners or casual gatherings.

The image shows a close-up of two rolled tortillas filled with cooked hot dogs, placed side by side on a white plate. The tortillas are topped with a thick layer of chili meat sauce, then covered with melted bright yellow cheddar cheese. Small, chopped green onions are sprinkled on top of the cheese, adding a fresh green contrast. The texture looks cheesy, meaty, and slightly glossy from the melted cheese, with the hot dog ends poking out. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground chuck
1 (14.5 ounce) can petite diced tomatoes
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
1 cup water
8 hot dogs
8 low carb tortillas or wraps
1 cup shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray.
Step 2: In a medium saucepan, combine the cooked ground chuck, diced tomatoes, water, chili powder, cumin, garlic powder, onion powder, and oregano. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 8-10 minutes until thickened.
Step 3: Spoon some of the chili sauce into the bottom of the prepared casserole dish. Roll each hot dog in a low carb tortilla and place them seam-side down on the sauce.
Step 4: Pour the remaining chili sauce evenly over the hot dogs, then sprinkle the shredded cheddar cheese on top.
Step 5: Bake in the preheated oven for 30-35 minutes until the cheese is bubbly and the casserole is set.
Step 6: Let the casserole cool slightly before serving. Add your favorite toppings such as diced onions, jalapeños, or sour cream if desired.

Tips & Variations

For extra flavor, brown the ground chuck with diced onions before adding the spices and tomatoes.
Use turkey or chicken hot dogs for a leaner option.
Substitute cheddar cheese with pepper jack for a spicy kick.
Serve with low-carb sour cream or diced avocado for added creaminess.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, freeze for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows three enchiladas on a white plate topped with bright yellow melted cheese and filled with small sausages and chili con carne. The enchiladas are covered in a rich brown sauce that looks thick and hearty, with green onion slices scattered on top for color. The edges of the enchiladas are soft with a slightly crispy look, and the sausages are glossy and browned. The white plate sits on a white marbled surface, giving a clean and fresh background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before and keep it covered in the refrigerator. Bake just before serving.

What can I use instead of low carb tortillas?

If you don’t have low carb tortillas, you can use lettuce wraps or omit the wrap altogether and simply layer the chili, hot dogs, and cheese for a similar effect.