Fully Loaded Classic Chili Cheese Dog Casserole

Instructions:

1. Preheat oven:
   Set oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook beef and onion:
   Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened. Stir in ground beef and cook until browned. Drain excess fat if needed.
3. Add chili and season:
   Mix in the chili with beans, tomato sauce, and chili powder. Season with salt and pepper. Let simmer for 5–7 minutes, then remove from heat.
4. Prepare base:
   Cut biscuit dough into quarters. Evenly scatter in the baking dish. Place hot dog pieces over the biscuits.
5. Layer chili:
   Pour the chili mixture over the hot dogs and biscuit base.
6. Add cheese:
   Sprinkle shredded cheddar cheese over the top.
7. Bake:
   Bake uncovered for 25–30 minutes, or until the biscuits are cooked through and the cheese is bubbling and golden.
8. Garnish and serve:
   Top with crumbled bacon and green onions. Add extra toppings like red onion or jalapeños if desired. Let cool slightly before serving.

Variations:

• Swap hot dogs with sliced smoked sausage for a heartier option.
• Use cornbread batter instead of biscuits for a Southern twist.
• Add black beans or sweet corn to the chili layer for more texture.

Tips:

• Check doneness by gently lifting a biscuit piece from the center—if it’s still doughy, bake a few minutes longer.
• Leftovers reheat well and make for a satisfying lunch the next day.
• For extra kick, stir hot sauce into the chili or serve with pickled jalapeños on the side.