Chili Dog Tacos

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

Minutes

Total Time

20

Minutes

Makes

10

tacos

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.
Makes 10 tacos
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

1 Serving (1 Taco)
  • Calories 300
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,
    • Trans Fat 1 1/2g),
  • Cholesterol 40mg;
  • Sodium 770mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 4g,
    • Sugars 2g),
  • Protein 14g;
Percent Daily Value*:
    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.