LOW CARB CHILI DOG CASSEROLE


 

I N G R E D I E N T S

  • 1 pound ground beef
  • 1 cup chopped onion
  • 2/3 cup chopped green bell pepper
  • 2 garlic cloves minced
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoons brown sugar erythritol, Swerve
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/2 cup beef broth
  • 8 beef hot dogs
  • 1 1/2 cups shredded sharp cheddar cheese
D I R E C T I O N S
  1. Preheat oven to 400 degrees and lightly grease a 7x11-inch casserole dish (a 9x13-inch will work fine too).
  2. Add ground beef, onion, and green pepper to a large nonstick pan and cook over medium-high heat until beef is cooked thorough. Crumble it apart as it cooks.
  3. Add garlic, cumin, and chili powder and cook 1 more minute.
  4. Stir in salt, pepper, Worcestershire sauce, brown sugar erythritol, tomato sauce, tomato paste, and beef broth. Simmer for 20 minutes.
  5. Cut each hot dog in half lengthwise and place in bottom of prepared pan. Pour chili mixture on top.
  6. Sprinkle with cheddar cheese. Bake for 15 to 20 minutes or until hot and bubbly.

N O T E S

  • Meal Type: Lunch
  • Serves: 6
  • Total Time: 50 min
  • Calories: 525
  • Net Carbs: 5g

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