Chili Dog Casserole

Chili Dog Casserole 1 pkg. (16 oz.) hot dogs 1 pkg. 6-8-in. flour tortillas, warmed 1 lb. lean ground beef 1 small onion, diced Salt and pepper, to taste A few shakes of Worcestershire sauce 2 tbsp. chili powder 2 tsp. cumin 1 can (8 oz.) tomato sauce 8 oz. can of water (use the empty tomato sauce can) 1 can (15-16 oz.) pinto beans, drained and rinsed 1½ cups (6 oz.) Cheddar cheese, shredded Topping ideas: Chopped Onions, mustard (optional) Preheat oven to 425°F. Spray a 9×13-in. baking dish with cooking spray and set aside. In a medium saucepan, cook and crumble the ground beef with the onion, salt and pepper until the meat is no longer pink; drain. Return the beef and onions to the pan; add Worcestershire sauce, chili powder, cumin, tomato sauce, water and beans. Bring to a boil and reduce heat to medium-low, stirring occasionally until it reaches your desired consistency. (I like our about the consistency of Sloppy Joe’s – but make it how your family likes it). Remove from heat and set aside. Meanwhile, wrap each hot dog in a tortilla like a burrito. Place seam side down in the prepared pan. Spread the chili sauce evenly over the top. Sprinkle with cheese. Cover with foil and bake for 25-30 minutes. Top individual portions with chopped onion or mustard, if desired.