Slice the beef franks into thin rounds—this increases their surface area and helps them distribute flavor throughout the casserole. While you're doing that, grease your crockpot with butter or cooking spray to prevent sticking. Having everything prepped and ready will make the layering process quick and efficient.

In a bowl, mix together the sliced hot dogs and chili, stirring well to distribute the franks evenly. This prevents them from clumping together in the crockpot and ensures each bite has both chili and hot dog flavor. I like to do this gently so the hot dogs stay intact and don't break apart into tiny pieces.

Start building the casserole by spreading half of the frozen tater tots evenly across the bottom of the prepared crockpot. Pour half of the chili-hot dog mixture from Step 2 over the tater tots. Sprinkle half of the shredded cheddar cheese over this layer. This first layer is your foundation—take a moment to ensure the tots are covered and the mixture is distributed evenly.

Pour the remaining chili-hot dog mixture over the cheese layer, then sprinkle the remaining cheddar cheese over top. Finish by layering the remaining frozen tater tots on the very top. This creates a protective top layer that will get slightly crispy while the bottom layers stay creamy and combined.

Cover the crockpot and cook on low for 3.5 hours. The slow cooking allows the flavors to meld together and the tater tots to soften while absorbing the chili and hot dog flavors. You can cook for slightly longer (up to 4 hours) without any problem—the crockpot maintains even, gentle heat.

Once cooked, you have two finishing options depending on how you want to serve it. For individual servings, carefully transfer portions into oven-safe bowls, top each with a generous handful of cheddar cheese, and broil on high for 5-6 minutes until the cheese is melted and bubbly. Alternatively, for a classic chili dog presentation, spoon the casserole into toasted hot dog buns, top with cheese, and broil. Top with sour cream and sliced green onions if desired. I recommend the individual bowls for easier serving—the broiler gives the top a nice melted crust while keeping everything hot underneath.