Tex-Mex Hot Dogs
Prep
20 Minutes
Total Time
20 Minutes
Servings
6
Ingredient List
- 1 can (15 to 15.5 oz) pinto beans, drained, rinsed
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
- 6 hot dog buns
- 6 all-beef kosher hot dogs
- 1 cup pico de gallo
- 1 medium avocado, pitted, peeled, chopped
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
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Recipe Continues Below
Preparation
- Heat gas or charcoal grill to medium.
- In 1-quart saucepan, cook and stir pinto beans and taco sauce over medium-low heat 2 to 4 minutes or until hot. Remove from heat; keep warm.
- Place hot dog buns and hot dogs on grill over medium heat. Cook buns, uncovered, 30 seconds to 1 minute or until lightly browned. Transfer to serving platter. Cook hot dogs, uncovered, 5 to 7 minutes, turning frequently, until hot and lightly charred in spots.
- Place hot dogs in hot dog buns; top with beans, pico de gallo, avocado and creamy queso sauce.
Expert Tips
- We used mild taco sauce for this recipe, but if you prefer a little more heat on your Tex-Mex Hot Dogs, you can substitute Old El Paso™ Medium Taco Sauce.
- We tested this recipe with kosher hot dogs, which contain no pork, but you can substitute with your favorite hot dog.
- Pickled jalapeño slices would also make a nice topping for this Tex-Mex Hot Dogs recipe.
Nutrition
- 1 Hot Dog Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g ,Trans Fat 1g); Cholesterol 25mg; Sodium 1080mg; Potassium 500mg; Total Carbohydrate 40g (Dietary Fiber 5g ,Sugars 5g); Protein 13g
- % Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 15%
- Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1/2 Vegetable; 1/2 Very Lean Meat; 1 High-Fat Meat; 2 1/2 Fat
- Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet