Chili Dog Bubble Bake

Ingredients

• 8 pieces Hot Dogs (pre‑cooked, can be grilled or straight from package)
• 2 cans Canned Chili (15‑oz cans, any brand with beans)
• 1 medium Onion (about 150 g, diced)
• 2 cups Cheddar Cheese (shredded, sharp preferred)
• 1 package Refrigerated Biscuits (8 biscuits, e.g., Pillsbury Grands)
• 2 tablespoons Unsalted Butter (melted, for tossing biscuits)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 375°F

2. Slice Hot Dogs

   Cut each hot dog into half‑inch (1.3 cm) pieces.

   Time: PT5M

3. Dice Onion

   Finely dice the medium onion.

   Time: PT5M

4. Combine Base Ingredients

   In a mixing bowl, combine the sliced hot dogs, both cans of chili (undrained), and the diced onion. Stir until evenly mixed.

   Time: PT5M

5. Transfer to Baking Dish

   Spread the hot‑dog‑chili mixture evenly in the prepared 9x13‑inch baking dish.

   Time: PT2M

6. Add Cheddar Cheese

   Sprinkle the shredded cheddar cheese generously over the top of the mixture.

   Time: PT2M

7. Prepare Biscuit Topping

   Cut each refrigerated biscuit into quarters, place in a bowl, and toss with the melted butter until lightly coated.

   Time: PT5M

8. Add Biscuit Pieces

   Scatter the buttered biscuit quarters evenly over the cheese layer.

   Time: PT2M

9. Bake

   Place the dish in the preheated oven and bake until the cheese is melted and the biscuit pieces are golden brown, about 20–25 minutes.

   Time: PT25M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

900

Protein

45 g

Carbohydrates

53 g

Fat

56 g

Fiber

4.5 g