1 cup shredded Monterey Jack or cheddar cheese
- Preheat the oven to 375°F.
- Place the ground beef, bell pepper, onions, and
garlic in a large cast-iron skillet or other oven-safe
skillet over medium heat and cook, while breaking up
the beef, until the meat is cooked through, about 5
minutes. Add the tomatoes, tomato sauce, broth, salt,
spices, and sweetener, if using. Simmer, uncovered, for
20 minutes. - Lay the hot dog slices on top of the casserole
mixture in the skillet. Cover the entire mixture with the
shredded cheese. Transfer the skillet to the oven and
bake for 15 minutes or until the cheese is bubbly and
melted. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a baking dish in
a preheated 350°F oven for a few minutes or until
warmed through.
note: I prefer Applegate Farms organic hot dogs.