Ingredients

The following ingredients have 4 Servings
  • 1 package (10.3 oz) beef hot dogs
  • 1 block (8 oz) Cheddar cheese
  • 1 lb ground beef (at least 85% lean)
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 can (15 oz) tomato sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Southern Recipe Biscuits (8 Count)
  • 1/4 cup butter, melted
  • 1/2 teaspoon onion powder

Instruction

  • Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
  • In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
  • Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
  • Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
  • Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
  • Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.