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Chili Dog Tacos

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Chili Dog Tacos
  • Prep 20 min
  • Total 20 min
  • Servings 10
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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.
Updated May 24, 2011

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

300 Calories, 20g Total Fat, 14g Protein, 21g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Taco
Calories
300
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
7g
35%
Trans Fat
1 1/2g
Cholesterol
40mg
14%
Sodium
770mg
32%
Potassium
320mg
9%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
17%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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