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Slow Cooker Bandito Chili Dogs
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- #68328
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.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
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
directions
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.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
499 calories, 28 grams fat, 41 grams carbohydrates, 22 grams protein per serving.
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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!