Loaded Chili Dog Casserole

Sear the Hot Dogs & Chili Base

Preheat oven to 425°F. Heat over medium-high heat in a large 12-inch cast-iron skillet...

• 1 tbsp vegetable oil

Add and sear for 3–4 minutes until blistered and browned...

• 8 hot dogs, sliced into 1/2-inch coins

Pour in and stir together until evenly distributed...

• 3 cups (or 1 batch) thick cooked beef chili

Note: You can use two 15 oz cans of beef chili instead of making your own.

Layer & Bake

Sprinkle evenly over the chili and hot dog base...

• 1 cup shredded sharp cheddar cheese

Arrange in a single tightly packed layer over the cheese...

• 1 bag (28–32 oz) frozen tater tots

Transfer the skillet directly to the oven. Bake uncovered at 425°F for 25–30 minutes until the tater tots are crisp, and the chili is bubbling around the edges.

The Cheese Sauce

While the casserole bakes, melt in a small saucepan over medium heat...

• 2 tbsp butter

Whisk in and cook for 1 minute until bubbling...

• 2 tbsp all-purpose flour

Gradually whisk in until smooth and warm...

• 1 cup whole milk

Reduce heat to low and stir in until melted and silky...

• 1 1/2 cups (6 oz) freshly shredded sharp cheddar or American cheese
• 1/4 tsp onion powder
• 1/4 tsp paprika‍
• 1 tbsp pickle juice (optional)‍
• Pinch of cayenne pepper (optional)

Finish & Garnish

Drizzle evenly over the hot crispy tots...

• Homemade Nacho Cheese Sauce (warm)
• 1–2 tbsp yellow mustard (optional fine drizzle)

Garnish with...

• 1/2 cup green onions, finely chopped
• 1/4 cup raw white onion or pickled jalapeños, finely diced (optional)

Serve directly from the skillet and enjoy!