Hot dogs meet tacos – a match made in Coney Island heaven. We’ve combined two classics into one easy dish that is sure to become a family favorite. Pan-fried or grilled hot dogs get topped with a 3-ingredient chili made with salsa, wrapped in tortillas and topped with onions and cheese. We see clean plates in your future.
Ingredients
- 1 tablespoon olive oil
- 8 hot dog
- 1 1/4 pounds 90% extra lean ground beef
- 1 tablespoon chili powder
- 1 jar (16 ounces) Pace® Chunky Salsa
- 8 flour tortilla (6-inch) or taco shells, warmed
- 1 medium onion, diced (about 1/2 cup)
- 1/2 cup shredded Cheddar cheese
Instructions
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Tips
- Prep Ahead: You can prepare the beef mixture, cool it completely, then place into a resealable freezer bag (remove all air), seal the bag and refrigerate for up to 3 days. Or, freeze for up to 3 months and thaw overnight in the refrigerator before reheating. Reheat in the skillet after cooking the hot dogs.
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Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the hot dogs and cook until browned. Remove the hot dogs, cover and keep warm.
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Step 2
Cook the beef and chili powder in the skillet until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir in the salsa. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
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Step 3
Place 1 hot dog into each tortilla. Top with the beef mixture, mustard, if desired, onion and cheese.
