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.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 10

1/2
lb lean (at least 80%) ground beef
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
can (16 oz) pinto beans, drained
10
Old El Paso™ taco shells (from 4.6-oz box)
10
hot dogs
1/4
cup shredded Cheddar cheese (5 oz)
1/4
cup finely chopped onion

  • 1 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.
  • 2 Meanwhile, heat taco shells as directed on box.
  • 3 In 10-inch nonstick skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning frequently, until browned.
  • 4 Place hot dogs in taco shells; top each with ground beef mixture, cheese and onion.

Expert Tips

Some kids don't like pinto beans. To keep everyone happy, heat the beans separately and let diners add them to their tacos if they wish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
300
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
40mg
40%;
Sodium
770mg
770%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.