Ingredients
1/2
lb lean (at least 80%) ground beef
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
can (16 oz) pinto beans, drained
10
Old El Paso™ taco shells (from 4.6-oz box)
10
hot dogs
1/4
cup shredded Cheddar cheese (5 oz)
1/4
cup finely chopped onion
Preparation
Heat oven to 375°F. In 8-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and beans. Cook until thoroughly heated.
Meanwhile, heat taco shells as directed on box.
In 10-inch nonstick skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning frequently, until browned.
Place hot dogs in taco shells; top each with ground beef mixture, cheese and onion.
