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Coney Island Hot Dog Taco Boats

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Ingredients

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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

  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.

Find it online: https://legenrecipes.com/recipe/coney-island-hot-dog-taco-boats/