Oven Baked Chili Dogs

Wrapped in low-carb tortillas, juicy all-beef hot dogs are slathered in a fast chili dog sauce and topped with melted cheese.

INGREDIENTS

HOT DOG SAUCE IN A MINUTE
1 pound grass-fed beef ground
1/2 cup salsa (no sugar added) 1 cup beef broth
2 tablespoons chili powder
cumin (2 teaspoons)
2 tablespoons powdered garlic
2 teaspoons powdered onion
a half teaspoon of salt
WRAPS FOR HOT DOGS
8 nitrate-free beef hot dogs 4 low-carb wrappers of choice, halved
6 oz. shredded cheddar cheese

INSTRUCTIONS

To prepare the Quick Hot Dog Sauce, place the grass fed beef, stock, salsa, and all of the seasonings in a sauce pan over medium high heat. Note: If you’re not using extremely lean ground beef, I recommend boiling and draining it first, then adding the remaining ingredients and simmering for 10 minutes.
Cook for 10 to 15 minutes, stirring occasionally and breaking up the ground beef as required. After it has simmered for a while, taste it and adjust the spices as needed.
Cut the 4 wrappers in half while the Quick Hot Dog Sauce simmers.
Then, in each half of the wrappers, fold up one hot dog and leave aside until the hot dog sauce is ready.
To make the Chili Dog Bake, distribute one cup of the cooked hot dog sauce evenly in the bottom of a 9 × 11 baking dish.
Place the wrapped hot dogs on top of the hot dog sauce layer and finish with the remaining sauce. Spread the remaining sauce on top of the hot dogs as evenly as possible.
Bake for 35 minutes at 350 degrees in a preheated oven with shredded cheese on top.
Serve immediately.
Chopped onions, mustard, dill relish, no sugar added ketchup, and sauerkraut are all options for toppings.

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