It might be Monday but that doesn’t mean that we can’t start getting ready for Taco Tuesday. So in honor of tomorrow, I’m here to let you know that I’ve given tacos and hot dogs a complete makeover, combining both into one amazing dish. A super dish. I’m a big fan of hot dogs—I’m not afraid to admit it because they’re delicious—I have been ever since I was little, go ahead ask my mamma. So because sometimes I can’t decide between eating hot dogs or tacos, difficult life decisions, I figured the only logical thing to do is make and eat Taco Hot Dogs. Just in case you’re wondering, taco hot dogs are hot dogs topped with taco filling and of course, all of the taco toppings we love. Shredded lettuce, cheese, guacamole, pico de gallo and even crushed up tortilla chips, because we all know that tacos aren’t complete without chips. Don’t even try to give me a taco without chips and salsa or guacamole on the side. It wouldn’t be a taco without them and I wouldn’t be happy. Don’t forget a cold beer to wash it all down or a margarita. This Watermelon Texas Margarita is the perfect companion. Beer AND a margarita in one drink. What a time to be alive.
I know a lot of people who aren’t big fans of hot dogs (sorry dogs, it’s not you, it’s them), and I always tell those people that perhaps they just haven’t had the right hot dog yet. Plain hot dogs with ketchup and mustard aren’t that exciting, while yes they’re still delicious, that won’t make anyone a believer. So the way to go is to give those hot dog skeptics an ultimate hot dog. One so crazy with toppings and flavors that they won’t have a choice but to fall in love with them. That’s when Taco Hot Dogs come into the picture. Like little angels from the sky, these hot dogs are everything you need in your life this week (and forever after). So forget about Taco Tuesday, it’s all about Taco Hot Dog Tuesday, am I right, friends? Yes.
Let’s begin by making some of the toppings for our hot dogs. As you know, when it comes to tacos, it’s all about the toppings. And so with these taco hot dogs, there is no exception. The first thing we should do is make some guacamole. A must in any and all taco situations.
In a bowl, mash the avocado together with lime juice, salt and pepper. Then stir in chopped tomato, onion, cilantro and half a jalapeño depending on how spicy you like it.
**Tip: I like a chunkier guacamole so I don’t mash the avocado too much or stir for long. If you like a smoother guacamole, you can pulse everything together in a food processor until your desired consistency is reached.**
Set the guacamole aside, and make the pico de gallo next. Pico de gallo is just a very chunky tomato salsa. In a bowl, combine fresh chopped tomatoes, onion, cilantro, jalapeño, lime juice, salt and pepper.
**Tip: To make things easier, you can make this first, and then just add some of this mixture to the mashed avocado to make a super simple guacamole. Kill two birds with one stone sort of thing.**
Now that those toppings are done, let’s focus on the taco meat topping. Brown the ground sirloin (or beef) and onion in a hot skillet until crumbled, browned and crispy. Season with taco seasoning, and then stir in the tomato sauce and black beans. Cook until thick and almost all of the liquid has evaporated.
**Note: You can use store bought taco seasoning mix, or you can make your own by mixing together equal parts salt, pepper, granulated garlic, granulated onion, ground cumin, paprika, cayenne pepper, and dried oregano.**
Once the taco filling is done, set aside and keep warm until ready to use. Prepare the hot dogs by sautéing them in a skillet until browned and crispy all around, about 3 to 5 minutes.
**Note: Remember that hot dogs are fully cooked, so we’re just looking to give them that crispy crust on the outside. A little drizzle of olive oil in a hot skillet will do. Just keep the hot dogs moving throughout the entire time.**
Warm the hot dogs in the oven and then split them open, adding the seared hot dogs in. Top each with a bit of the taco/black bean filling and sprinkle with cheese so that it melts from the heat of the taco filling and hot dogs themselves.
**Tip: I wanted a heartier bun (to hold all of our toppings) so I grabbed deli rolls instead of hot dog buns, but if you want regular hot dog buns by all means use those!**
Then go crazy with the toppings. Add the guacamole and pico de gallo, along with any other taco toppings you love. Shredded lettuce, diced onions, cilantro, crushed tortilla chips, pickled jalapeños and/or sour cream would all be amazing on these! The whole point of these dogs is that they wow people! And the way to do that is with the toppings so feel free to go to town.
If you want to keep these vegetarian, use veggie dogs instead! Ditch the ground beef and use a combo of other hearty veggies like sweet potatoes, onion, black beans, and kale! Season them the same way we did the ground beef. The veggie dogs would still be packed with so much flavor and so filling that you won’t even miss the meat!
These are such meaty dogs that I think it’s only fair to warn people that things will get messy when eating them. They’re filled with so much so make sure plates and lots of napkins are on hand.
I love these hot dogs so much because they take practically no time at all to whip up. So that means they’re perfect for during the week after work when the last thing you want to do is come home and spend hours in the kitchen. No. No one needs that. So when you’re in need of a fast and tasty dinner, but are tired of the same old same old, remember that these Taco Hot Dogs exist! They got your name written all over them!
- 1 pound ground sirloin
- 1 large onion, finely diced (divided)
- 3 tablespoons taco seasoning OR (1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano)
- 1 (14-ounce) can black beans, drained
- ¼ cup tomato sauce
- 3 large tomatoes, diced
- 1 jalapeño, seeded and diced
- ¼ cup chopped fresh cilantro
- 1 lime
- 2 large avocado
- 8 hot dogs
- 8 hot dog buns
- 1 cup shredded iceberg lettuce
- ½ cup shredded Cheddar cheese
- Set a large skillet over medium-high heat. Once hot add the ground sirloin and cook, breaking down with a wooden spoon, until crumbled and golden brown, about 8 to 10 minutes. Stir in half of the onions and cook for a minute or two longer. Add the taco seasoning, black beans and tomato sauce, and stir, cooking on low for about 5 minutes. Set aside.
- To make the pico de gallo, in a large bowl, combine the tomatoes, the remaining onion, jalapeño, cilantro, half of a lime juiced, salt and pepper until well incorporated.
- In a separate bowl, mash together the avocado with the remaining lime juice half. Add a couple spoonfuls of the pico de gallo and stir to combine. Set aside.
- Set a skillet over medium heat with a bit of olive oil. Add the hot dogs and cook until crispy and seared on all sides, about 5 minutes. Split the hot dog buns and insert a hot dog in each, placing them on a platter. Top each hot dog with some of the taco meat mixture. Sprinkle with cheese, lettuce, pico de gallo and guacamole. Serve immediately, and enjoy!