Go Back
Print Recipe
5 from 1 vote

Crockpot Chili Cheese Hotdog Casserole

Course: Crockpot
Cuisine: American
Author: Catherine's Plates

Equipment

  • 6 quart crockpot
  • 1 large skillet (if making homemade chili)

Ingredients

  • 16 oz sour cream
  • 30 oz canned chili with or without beans
  • 8 oz cheddar cheese, shredded (DIVIDED)
  • 9 oz bag FRITOS Original Corn Chips
  • 1/2 yellow onion, diced
  • 1 (8ct) hotdogs (your favorite)

In place of the canned chili you can certainly make your own chili using 16 oz ground beef. You can search here on my blog for my BEANLESS CHILI that I use for this recipe. The only exception in the recipe is I use 16oz ground beef instead of 8.

Instructions

  • In the bottom of a 6 quart crockpot place 30 oz canned chili, 4 oz cheddar cheese shredded, 16 oz sour cream, hotdogs and 8 oz Fritos Corn Chips.
  • Mix well to combine. Place lid on crockpot and cook on low for 3-4 hours or on high for 2-3 hours until hotdogs are heated through and plump and mixture is bubbly.
  • Remove lid and turn off crockpot. Sprinkle with 4 oz of cheddar cheese, 5 oz of Fritos Corn Chips and diced onion. Place lid back on crockpot until cheese has melted. Serve with additional corn chips, onions, and cheese if desired.