Ingredient List
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 (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup chopped onions
Preparation
- 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 bowls as directed on package. Place hot dog in each bowl; top with chili, cheese and onions.
Expert 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
- 1 Serving Calories 360 (Calories from Fat 210); Total Fat 24g (Saturated Fat 10g ,Trans Fat 1g); Cholesterol 55mg; Sodium 990mg; Potassium 400mg; Total Carbohydrate 21g (Dietary Fiber 1g ,Sugars 5g); Protein 16g
- % Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 15%
- Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1/2 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat
- Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet