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Coney Island Hot Dog Taco Boats™

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Coney Island Hot Dog Taco Boats™
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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Taco Boats™ soft flour tortillas make these cheesy, chili-covered Coney Island hot dogs super easy to eat. A quick chili pairs up with cheese and onions to bring all the flavors of this classic hot dog.

Ingredients

Chili

1/2
lb extra-lean (at least 90%) ground beef
1
cup chopped onions
1
clove garlic, finely chopped
1
tablespoon chili powder
1
can (8 oz) tomato sauce
1
tablespoon yellow mustard
2
teaspoons Worcestershire sauce
1 1/2
teaspoons packed brown sugar
1/4
teaspoon salt

Tacos

8
all-beef skinless hot dogs
1
package Old El Paso™ Taco Boats™ soft flour tortillas
1
cup shredded Cheddar cheese (4 oz)
1
cup chopped onions

Directions

  • 1 In 10-inch nonstick skillet, cook beef, 1 cup onions and the garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in chili powder; cook 2 minutes. Stir in tomato sauce, mustard, Worcestershire sauce, brown sugar and salt; heat to simmering. Reduce heat to medium-low; cover and cook 15 to 18 minutes or until thickened.
  • 2 Add 1/2 inch water to another 10-inch skillet; heat to simmering over medium-high heat. Add hot dogs; reduce heat to medium-low. Cover and steam 8 to 10 minutes or until hot dogs are heated through.
  • 3 Meanwhile, heat boats as directed on package. Place hot dog in each boat; top with chili, cheese and onions.
Tips  

Add your favorite relish or slaw if you want to pile up the toppings on this traditional hot dog.

If you have a crowd to feed, the chili is easily doubled. Use a 12-inch nonstick skillet; double all the ingredients, and prepare as directed in recipe.

Nutrition Information 
No nutrition information available for this recipe
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