Tex-Mex Taco Dog

Prep Time : 5 minutes
Cook Time : 15 minutes
Serves : 8


8 Nolan Ryan all-beef hot dogs

8 hot dog buns

8 hard taco shells

1 recipe Taco Sauce (recipe follows)

1/2 head iceberg lettuce, shredded

2 cups pico de gallo

8 ounces cheddar cheese, shredded

1/2 cup sliced pickled jalapenos

1/2 cup sour cream

1 cup salsa


Preheat the grill to medium- high and lightly oil the grill grates.

Slit the hot dogs lengthwise, halfway through and grill them for 6 to 8 minutes, turning frequently.

Toast the buns and the taco shells on the grill.

Place a taco shell inside each bun and a hot dog inside the taco shell, and top with taco sauce, lettuce, pico de gallo, cheese and jalapenos.

Serve with sour cream and salsa on the side.

Taco Sauce:

Makes about 3 cups

Prep Time: 5 minutes

Cooking Time: 20 minutes

1 Tbsp. vegetable oil

1/2 cup chopped onion

1 lb. Nolan Ryan ground chuck (80%Lean/ 20%Fat ratio)

1 tsp. chili powder

1 tsp. paprika

3/4 tsp. kosher salt

1/2 tsp. garlic powder

1 cup tomato juice

Heat the oil in a large saute pan over high heat and cook the onions until golden brown.  Add the ground chuck, stirring until crumbly and then add the chili powder, paprika, salt and garlic powder.  Cook, stirring until meat is no longer pink, about 5 minutes.

Drain off excess fat and add the tomato juice.  Reduce the heat to low and cook the meat, stirring, until the juices almost dry up.

Remove the pan from the heat and cover to keep warm until ready to serve.