Oven Baked Chili Cheese Hotdogs

 

This is a one pan easy dish! If you’re making hotdogs for several people then try this method! No need to precook the chili or hot dogs, put them in cold! Let me know what you think!

Oven Baked Chili Cheese Hotdogs 

Ingredients:

1 pack of 8 hot dogs

1 pack of 8 hot dog buns

1 can of chili (or homemade)

1-2 cups shredded cheese

Directions:

1. Preheat oven to 375°.

2. Add buns to 9x 13 pan.

3. Sprinkle some cheese in the bottom of each bun then add a hot dog to each one.

4. Spoon the chili on top of each hotdog then add cheese to the top of each one.

5. Spray one side of some tinfoil with noon-stick spray and cover the pan with the foil.

6. Bake for 25-30 minutes until everything is hot and melted. 

Add your favor toppings such as diced onions, tomatoes or jalapeños.

Makes 8 chili cheese hot dogs. 

Grandmas enchiladas

 

My mom was married to a Mexican man for a very short time when I was about 5. This is how she learned to make enchiladas. Yesterday was her 78th birthday. (I’m naming them “grandmas enchiladas” because this blog is for my kids). ❤️❤️❤️😋😋😋

Grandmas enchiladas

Ingredients:

• Flour tortillas burrito size (about 10)
• Large can of mild red enchilada sauce
• 2# hamburger 
• 1 small yellow or white onion diced small
• 1 can corn drained
• 1 can large black olives drained
• 4 cups shredded Mexican cheese
• 1 packet taco seasoning
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Brown hamburger and diced onions with taco seasoning.
3. Add can of corn. Taste and add salt and pepper as needed.
4. Simmer until it’s heated through.
5. Pour some enchilada sauce in the bottom of a 9 x 13“ baking dish.
6. Take one tortilla and add in some of the meat mixture. Add 4 to 5 black olives on top of that and cover with some shredded cheese. Roll tightly into an enchilada.
7. Continue to do this until the pan is filled with enchiladas. Push them together so they are in their tightly.
8. You may have some meat left over as well as olives, tortillas, cheese, etc. You can use these for quesadillas for lunch the next day. LOL
9. Once you have the tortillas filled and rolled into enchiladas, pour the remainder of the enchilada sauce on top covering the enchiladas. Add whole black olives to the top and cover with remaining cheese.
10. Depending on how filled up your pan is, you may need to tent the top of the tinfoil so it doesn’t stick to the cheese.Cover the pan with the tinfoil.
11. Bake for 35 to 45 minutes until everything is hot and bubbly.
12. This makes a large pan and serves probably 6 to 8. ENJOY!!!