A fun, hearty, low-carb twist on classic chili dogs—perfect for family dinners!
Ingredients
1 lb ground chuck, cooked and well drained
1 (14.5 oz) can petite diced tomatoes
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
1 cup water
8 hot dogs
8 low-carb tortillas or wraps
1 cup shredded cheddar cheese
Instructions
Preheat Oven
Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Make the Chili Sauce
In a medium saucepan, combine the cooked ground beef, diced tomatoes, water, and all the seasonings.
Bring to a boil over medium-high heat, then reduce to medium-low.
Simmer for 8–10 minutes, stirring occasionally.
Layer the Dish
Spoon about ½ cup of the sauce into the bottom of the prepared baking dish.
Assemble the Hot Dogs
Roll each hot dog inside a low-carb tortilla.
Place them seam-side down in the dish on top of the sauce.
Top With Sauce & Cheese
Pour the remaining chili sauce evenly over the wrapped hot dogs.
Sprinkle shredded cheddar over the top.
Bake
Bake for 30–35 minutes, or until the center is hot and set.
Serve
Add your favorite hot dog toppings—pickles, mustard, onions, sauerkraut, or anything you love!