- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- Easy Recipes
- Serves
- 8 people
- Dinner
- April 24, 2016
Coney Island Hot Dog Taco Boats.
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.
PrintConey Island Hot Dog Taco Boats
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Meanwhile, heat boats as directed on package. Place hot dog in each boat; top with chili, cheese and onions.
