Better together.
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- Yields:
- 4
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
Ingredients
- 1 tbsp.
extra-virgin olive oil
- 1/2
onion, roughly chopped
- 1/2 tsp.
chili powder
Kosher salt
Freshly ground black pepper
- 8
hot dogs
- 2 tbsp.
butter
- 2 tbsp.
all-purpose flour
- 1 c.
milk
- 1 1/2 c.
shredded cheddar
- 1/2 c.
shredded Monterey Jack
- 1/4 tsp.
paprika
- 8
hard taco shells, slightly warmed
- 1 c.
guacamole
Sour cream, for serving
- 1/2 c.
pickled jalapeños
Directions
- Step 1In a large skillet over medium heat, heat oil. Add onion and chili powder and season with salt and pepper. Cook until almost tender, about 4 minutes, then increase heat to medium-high and add hot dogs to skillet. Cook until the hot dogs are slightly charred, about 3 minutes per side. Remove from heat.
- Step 2Make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in cheeses, whisking constantly until sauce is smooth. Season with salt, pepper, and paprika.
- Step 3Build hot docos: Into each taco shell, add guacamole, some onions and a hot dog. Drizzle with nacho cheese sauce. Top with sour cream and jalapeños.
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