Hot Dog Tacos Recipes
CHIHUAHUA DOGS (HOT DOG TACOS)
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. Simple, easy. I have copied the recipe as written - but when I made these I warmed the taco shells in the oven, boiled the hot dogs, and then put the whole thing together without the microwave. Do whatever is easiest for you.
Provided by NELady
Categories Lunch/Snacks
Time 10m
Yield 10 Dogs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put hot dog sauce in a saucepan and cook at medium heat until hot.
- Place a frank in each taco shell. Top with the heated chili sauce and cheese.
- Place in microwave and and heat for 30 seconds or until the frankfurters are warm.
- Top franks with onions, tomatoes and lettuce (optional).
Nutrition Facts : Calories 383.3, Fat 26.2, SaturatedFat 13, Cholesterol 59.3, Sodium 472.9, Carbohydrate 21.5, Fiber 2.5, Sugar 0.5, Protein 16.5
TACO DOGS
A taco shell makes a good holder for a hot dog dressed up with a tasty combination of baked beans and cheese. "When our children were young, they asked for this meal at least once a week," remembers Kat Thompson of Prineville, Oregon.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 10 tacos.
Number Of Ingredients 4
Steps:
- Prepare hot dogs according to package directions. Place a cheese slice and hot dog in each taco shell; top with beans.
Nutrition Facts : Calories 310 calories, Fat 21g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 951mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
AIR-FRIED TACO DOGS
Hot dogs cooked in an air fryer inside their buns, then topped with taco fixings, will redefine Taco Tuesday. The air fryer renders the hot dogs crispy on the outside and juicy on the inside.
Provided by Buckwheat Queen
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 390 degrees F (200 degrees C). Make sure the air fryer is at temperature for at least 4 minutes.
- Cut 5 slits into each hot dog. Evenly rub 1/2 teaspoon taco seasoning over each hot dog.
- Cook hot dogs in the air fryer basket for 5 minutes. Place hot dogs in buns and return to the basket. Cook until buns are toasted and hot dogs are crisp, about 4 minutes more.
- Top hot dogs with equal amounts of guacamole, salsa, and jalapenos.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 28.7 g, Cholesterol 44 mg, Fat 28 g, Fiber 3 g, Protein 14 g, SaturatedFat 9.7 g, Sodium 1260.8 mg, Sugar 5.4 g
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
CHILI DOG TACOS
Here's a playful twist on hot dogs in a bun. Use prepared chunky salsa and canned pinto beans for fast toppings that don't skimp on flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In 8-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and beans. Cook until thoroughly heated.
- Meanwhile, heat taco shells as directed on box.
- In 10-inch nonstick skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning frequently, until browned.
- Place hot dogs in taco shells; top each with ground beef mixture, cheese and onion.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 770 mg, Sugar 2 g, TransFat 1 1/2 g
HOT DOG CASSEROLE
When our children were small and I was busy trying to get all those extra things done that are part of a mom's normal schedule, I would make this quick hot dish. Kids love it.-JoAnn Gunio, Franklin, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 24g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 975mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
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- Prepare a medium two-zone grill fire or preheat a gas grill on medium-high for 10 minutes, then turn one burner down to medium-low. Alternatively, preheat a grill pan or indoor grill over medium heat.
- Break 8 toothpicks in half. Wrap hot dogs with bacon and use half a toothpick to secure bacon at both ends. Grill over indirect heat or in grill pan or on indoor grill, turning frequently, until bacon is browned and crisp, about 10 minutes. Let cool briefly, then remove toothpicks.
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