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 min
  • total time 20 min
  • ingredients 7
  • servings 10

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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