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Chili Dog Tacos

chili dog tacos Entree Mexican
Chili Dog Tacos
  • Prep 20 min
  • Total 20 min
  • Servings 10

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.

  • 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 Facts

Serving Size: 1 Taco
Calories
300
Calories from Fat
180
% Daily Value
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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