Taco Dogs
Here’s a fun and tasty way to feed your friends and family: Taco Dogs! Imagine the best parts of a hot dog and taco combined and grilled until hot and toasty. That’s what these fun fusion eats are all about, and they’re so easy to make! Craving something delish and different? Try these Taco Dogs today!
Forget traditional hot dogs; give Taco Dogs a try! Imagine a tasty hot dog wrapped in a flour tortilla. With toppings like red onion, avocado, salsa, and refried beans to hold it all together, it’s a tasty fusion of Mexican and American favorites.
Taco Dogs
Taco Dogs are so much fun to make and eat, and I love serving them on my Big Board. They are so appetizing when stacked up in the middle of the board and surrounded by chips to nibble on, your favorite salsa, and lettuce for people to add to their Taco Dogs if they desire.
This Taco Dog board is perfect for sharing with friends and family. It makes enough for about 18 dogs, and you can prep them beforehand. Give them a quick grill to heat them through, then serve and enjoy!
Why I love this recipe
- It’s a tasty twist on classic hot dogs, and who doesn’t love Tex-Mex flavors? These grilled “Taco “hot dogs” are stuffed with cheese, refried beans, avocado and more! Yum!
- This recipe makes plenty to share, but you can divide the recipe in half if you have a smaller crowd. Or double it to feed the whole gang!
- You can jazz up the board however you like – be sure to see all my suggestions below.
Gather these ingredients
- Hot dogs – Use your favorite brand; you’ll need 18 hot dogs. Beef, chicken, turkey or regular hotdogs are all delicious.
- Flour tortillas – 18 tortillas, about 5.5-6.5 inches in diameter.
- Salt and pepper
- Avocados – 4 avocados, peeled, pitted and smashed.
- Roma tomatoes – Seeded and diced.
- Limes – The juice from 2 limes.
- Garlic cloves – 1-2 cloves, minced.
- Salsa – You’ll need about 2 cups plus extra for dipping chips. Use your favorite salsa.
- Refried beans
- Fresh cilantro – Chopped.
- Mexican cheese blend – Pre Shredded2 cheese is fine.
- Shredded lettuce – For serving.
- Chips and tortilla chips – For the board.
- Avocado oil cooking spray
How to make the best Taco Dogs
- Heat a griddle or grill over medium heat.
- Boil 1-2 inches of water in a large saucepan and then add the hot dogs, boiling until they’re heated through. About 4-5 minutes.
- Grill the hot dogs on the grill until they are lightly crisped and have grill marks. Transfer them to a large platter and cool for about 5 minutes.
- Combine the chopped onion with 1 teaspoon fo salt in a small bowl and let rest for 5 minutes. This will draw some of the strong flavor out of the onion.
- Mash the avocado, tomato, lime juice, garlic and cilantro together in a bowl or plate. Drain the water from the onions and add them to the mixture and mix to combine. Taste the guac and season with salt and pepper, if needed.
- Heat the refried beans according to the instructions on the can or package.
- Spread a thin layer of the refried beans down the center of each tortilla and spoon 2 Tablespoons of salsa over the top.
- Top the salsa with a hot dog, then top it with a sprinkle of cheese and wrap the tortilla around the dog. Secure the tortilla with a toothpick.
- Spray both sides of the tortilla with avocado oil cooking spray and grill for a few minutes on each side until brown and crisp.
- Place the grilled Taco Dogs on a round platter and add the round platter to the center of your Big Board. Stack them up!
- Add the shredded lettuce on the board around the platter of Taco Dogs, along with a bowl of salsa (and a small spoon), corn chips, and blue taco chips.
- Encourage your guests to add their own lettuce and salsa and dig in!
Tips & substitutions
- Don’t use corn tortillas for this recipe. They’re not pliable enough and will crack.
- Make vegetarian Taco Dogs by starting with veggie dogs and using vegetarian-friendly refried beans.
- Like it spicy? Add some finely diced jalapenos to the refried bean mixture before spreading on the tortillas.
- Get creative with the board! You can add corn chips, your favorite tortilla chips, chopped veggies, fresh fruit, and more. Whatever you think your guests will enjoy.
Serving suggestions
This Taco Dog board is perfect for lunch or dinner. I love serving it with a hearty side salad, a tasty chip and dip platter, or fruit salad. Don’t forget about dessert! Strawberry Crunch and Blueberry-Cherry Cobbler would both go well with your dogs!
Storage
Store any leftovers in an airtight container in the fridge for 1-2 days.
Check out these awesome board ideas while you’re here
Get the Recipe:
Taco Dogs
Ingredients
- ¾ cup red onion, finely diced
- Salt and pepper
- 4 avocados, pitted, peeled and smashed
- 3 Roma tomatoes, seeded and chopped
- 2 limes, juiced
- 1-2 garlic cloves, pressed
- 2 cups salsa
- ¾ cup Refried Beans
- ½ cup chopped cilantro
- 3 cups shredded Mexican cheese blend
- 3 cups shredded lettuce
- Frito Corn Chips, or favorite chips
- Avocado Spray, we buy at Costco
Instructions
- COOK THE HOT DOGS: Heat a griddle or grill over medium heat. In a large saucepan, bring 1-2 inches of water to a boil, and add the hot dogs. Boil until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up and get grilling marks. Use tongs to flip over to the other side. Transfer to a large round platter to allow to cool for about 5 minutes.
- In a small bowl, add the chopped onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions; allow to sit for 5 minutes.
- Make the GUAC: Mash the avocado, tomato, lime juice, garlic, and cilantro together in a bowl or a large plate. Stir in the onions. Season to taste with salt and pepper, if needed.
- Heat up the refried beans.
- MAKE THE TACO DOG: Spread thinly the beans down the center of each tortilla, and spoon 2 Tbsp salsa on top. Next, place the hot dogs over the beans and salsa, then top with sprinkles of cheese and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas. Spray with avocado spray and grill for a few minutes on each side until brown and crisp.
- MAKE THE BOARD: Place the round platter of Taco Dogs (stacked up) in the center of a round board. Around the platter, lay down the finely shredded Iceberg lettuce. Off to the side set a small bowl of salsa (with a small spoon). Around the very outside add Corn Chips (Fritos) on one side, and blue taco chips on the other side.
- Everyone can add their own lettuce and salsa – serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I haven’t made this, but I was wondering about the onions. You said to add a teaspoon of salt to them to take any harshness/bite/whatever out. Do you rinse the onions later or leave them salted?
No, you don’t rinse them. Drain off any liquid and add to the guac. If you want, you can skip this step (if you don’t mind really strong onions:)