Preheat oven to 350 degrees. Spritz a 9×13 inch casserole dish with nonstick cooking spray.


In a medium saucepan, combine cooked beef with tomatoes, water, and dry seasonings. Bring to a boil over medium-high heat and then reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes.


Spoon about ½ cup sauce into the bottom of the baking dish.


Roll each hot dog in a low carb tortilla. Place on the sauce with the seam-side down.


Pour remaining sauce over the hotdogs. Top casserole with cheese.


Bake for 30 to 35 minutes or until the center is set. 


Serve with hotdog toppings like pickles, mustard, onion, sauerkraut, etc.