Chili dogs with a hint of Tex-Mex. Green chiles, cheese soup, and beanless chili are cooked in the crock pot with hot dogs. Serve on buns along with chopped onion, shredded cheese, and corn chips.
1 package (1 pound size) hot dogs
2 cans (15 ounce size) chili without beans
1 can (10 ounce size) condensed cheddar cheese soup, undiluted
1 can (4 ounce size) chopped green chiles, drained
10 hot dog buns, split
1 medium onion, chopped
2 cups coarsely crushed corn chips
1 cup shredded Cheddar cheese
Place the hot dogs in the bottom of a crock pot.
Combine the chili, cheese soup, and green chiles in a bowl. Mix well. Pour over the hot dogs.
Cover the crock pot and cook on low heat for 2-3 hours or until the hot dogs and chili are heated through.
Using tongs, place a hot dog on each bun. Top with a heaping spoonful of the chili, a sprinkling of onions, corn chips, and cheese. Serve immediately.
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reviews & comments
January 14, 2008
Great recipe! Even my picky "I don't like hot dogs" child loved it! I did it a bit differently. I didn't add the cheddar soup or green chili's. Instead I shredded cheddar and chopped onions and chili's to add if you wanted after it cooked. It was just a little soupy but the buns soaked up the juices and was great. You really need a fork with this one! Thanks again!