While this recipe is basic, you can liven it up a bit if you want with green onions or tomatoes. In our house, however, my kids and husband gobble it down as is! There will be no leftovers when you make this meal, I guarantee you!
Which actually works out well, because this dish doesn’t reheat super well, since the tortillas can get a bit soggy if you leave it in the fridge overnight.
Ingredients
4 cups Hormel chili (or 2 cans prepared chili, if you want to totally throw caution to the wind)
10 Ball Park hot dogs
10 flour Ortega tortillas
1 8 ounces package Kraft shredded cheddar
Instructions
Preheat oven to 425.
Spread 2 cups of chili in the bottom of a 9×13 baking dish.
Roll up each hot dog in a tortilla and place seam side down on the chili
Pour the remaining chili over the row of hot dogs
Scatter the cheese over all.
Cover with foil and bake for 30 minutes.
Serve immediately, and then eat nothing but salad and tofu for the next week.
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Quick Tip – Add a little ranch after baking for a bit of zip!
Thanks to Framed Cooks for this recipe!
