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.
lb lean (at least 80%) ground beef
cup Old El Paso™ Thick 'n Chunky salsa
can (16 oz) pinto beans, drained
Old El Paso™ taco shells (from 4.6-oz box)
cup shredded Cheddar cheese (5 oz)
cup finely chopped onion
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.
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 PER SERVING
Serving Size: 1 Taco
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.