CHILI DOG TACOS

Chili Dog Tacos image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 10

Number Of Ingredients 7

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:

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.

Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 770 mg, Sugar 2 g, TransFat 1 1/2 g