Taco Hot Dogs
I love these Taco Hot Dogs so much because they take practically no time at all to whip up. So that means they’re perfect for during the week after work when the last thing you want to do is come home and spend hours in the kitchen. No. No one needs that. So when you’re in need of a fast and tasty dinner, but are tired of the same old same old, remember that these Taco Hot Dogs exist! They got your name written all over them! Perfect for game day, parties, or just lazy weekend lunches. You can’t go wrong.
You can keep things plant based easily, by swapping out the dogs for plant based hot dogs and use plant based ground meat instead of ground beef for the topping. Switch out the toppings for whatever taco fixin’s you like.
Taco Hot Dogs
Tacos and hot dogs come together to create the ultimate dish. These Taco Hot Dogs are packed with so much flavor and are sure to please a crowd!
Servings: 8
Equipment
- Skillet
- Mixing bowls
Ingredients
- 1 pound ground sirloin
- 1 large onion finely diced (divided)
- 3 tablespoons taco seasoning
- 1 14oz can black beans, drained
- 1/4 cup tomato sauce
- 3 large tomatoes diced
- 1 jalapeño seeded and diced
- 1/4 cup chopped fresh cilantro
- 1 lime
- 2 large avocado
- 8 hot dogs
- 8 hot dog buns
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded Cheddar cheese
Instructions
- Set a large skillet over medium-high heat. Once hot add the ground sirloin and cook, breaking down with a wooden spoon, until crumbled and golden brown, about 8 to 10 minutes. Stir in half of the onions and cook for a minute or two longer. Add the taco seasoning, black beans and tomato sauce, and stir, cooking on low for about 5 minutes. Set aside.
- To make the pico de gallo, in a large bowl, combine the tomatoes, the remaining onion, jalapeño, cilantro, half of a lime juiced, salt and pepper until well incorporated.
- In a separate bowl, mash together the avocado with the remaining lime juice half. Add a couple spoonfuls of the pico de gallo and stir to combine. Set aside.
- Set a skillet over medium heat with a bit of olive oil. Add the hot dogs and cook until crispy and seared on all sides, about 5 minutes. Split the hot dog buns and insert a hot dog in each, placing them on a platter. Top each hot dog with some of the taco meat mixture. Sprinkle with cheese, lettuce, pico de gallo and guacamole. Serve immediately, and enjoy!
