Salsa Hot Dogs

Mmmmm. Boy oh boy. Salsa hot dogs. Mighty darned tasty. Like a hand-held serving of nachos. As spicy as you want it to be depending on the salsa you use. Of course, like nachos, you can add anything else you want. Like pickled jalapeno slices. Or shredded cheese. No matter what you do, these are great. I love the cool sour cream and tomatoes with the hot beef dogs and the spicy salsa, along with the crunch of the lettuce.

Salsa Hot Dogs

A Delightfully Different Dog

These salsa hot dogs were the perfect dogs to enjoy outside on the deck on a beautiful spring day. I couldn’t get over how much they were like eating nachos. But they were fun. There’s a lot of flavor in each and every bite. They’re different and delicious. I’d make these again and again.

Get Spicy

If you want a little kick to your dogs just use a nice spicy salsa. And a few added pickled jalapeno slices are great too!

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Cookin’ Dogs

Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like mine cooked up on a charcoal grill or in an air fryer. I get a crunchy skin. And I like that. And I can throw the buns on the grill or into the air fryer if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit will open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite!

Also try my sandwich roll hot dogs. They’re different.

Salsa Hot Dogs
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5 from 1 vote

Salsa Hot Dogs

Mmmmm. Boy oh boy. Salsa hot dogs. Mighty darned tasty. Like a hand-held serving of nachos. As spicy as you want it to be depending on the salsa you use. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 253kcal
Author Mike

Ingredients

  • 2 hot dog buns
  • 2 hot dogs
  • ¼ cup iceberg lettuce shredded
  • ½ Roma tomato seeded, chopped
  • 1-2 tablespoons black olives sliced
  • 1-2 tablespoons salsa
  • 1-2 tablespoons sour cream

Instructions

  • Toast the buns as desired
  • Cook the dogs.
  • Add dogs to the buns.
  • Top with the lettuce, tomato and olives.
  • Add a dollop or so of salsa, followed by the sour cream.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 253kcal | Carbohydrates: 31g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 645mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg

Nutritional values are approximate.

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Spicy Tex-Mex Party Mix

I’ve made a lot of snack mixes in my time. Traditional ones. Smoked ones. Sweet ones. Savory ones. Sour cream and onion ones. Cajun ones. Italian-ish ones. Cheesy ones. And now, this most awesome spicy Tex-Mex party mix. Quick and easy to make. And filled with all sorts of really good stuff. So much good stuff that you are guaranteed to make everyone happy. Each handful is like an adventure. What will you find next?

Spicy Tex-Mex Party Mix

Bold. And Crunchy.

I really prefer our homemade taco seasoning in this spicy Tex-Mex party mix over the store bought stuff in the little packets, and not just because it’s so much cheaper to make. When you make the seasoning from scratch you can control how fine or coarse it is. For this party mix I wanted a little texture from the seasoning so I didn’t grind it for very long. There’s a lot of big things in the bowl. I didn’t want the seasoning to get lost in there.

You can also substitute your favorite Chex cereal for the cereal. Or use a combination of your favorite ones!

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Choose Your Tools

The easiest way to make this mix is in the oven. Well, maybe not the easiest. Easy is up to you. I’ve found that making any kind of snack mix outside on a griddle is not a great alternative. If you’re already outside with guests, you don’t have to leave the party. The griddle adds a wonderful crunchy and texture to the mix, too. And hey, it looks cool.

So if you have a griddle such as a Blackstone or Weber Slate, try it! Just make the mix, and pour it onto a hot griddle. Stir until done! And don’t stop stirring either! I mean it. Especially if your griddle is super-hot. It doesn’t take long to burn!

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Also try my southwestern snack mix. Less kick, great flavor.

Spicy Tex-Mex Party Mix
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5 from 1 vote

Spicy Tex-Mex Party Mix

I’ve made a lot of snack mixes in my time. Traditional ones. Sweet ones. Savory ones. Sour cream and onion ones. Cajun ones. Italian-ish ones. And now, this most awesome spicy Tex-Mex party mix. Quick and easy to make.
Course Appetizer
Cuisine Southwestern
Keyword Chex mix, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 servings
Calories 464kcal
Author Mike

Equipment

Ingredients

  • 2 ½ cup peanuts roasted
  • 2 ½ cup pretzels
  • 3 cups corn chips
  • 3 cups mini shredded wheat cereal not frosted Or, substitute Corn Chex cereal.
  • ½ cup unsalted butter melted
  • 1 packet taco seasoning

Instructions

  • Preheat oven to 350 F.
  • Place peanuts, pretzels, corn chips and shredded wheat cereal into a large bowl.
  • Drizzle the butter over the snack mix and fold to coat.
  • Sprinkle with taco seasoning and mix to coat.
  • Spread out on a baking sheet (or two) and bake for 10 minutes.
  • Let cool and serve.

Notes

Store in an air-tight container. Use your favorite snack bites.

Nutrition

Calories: 464kcal | Carbohydrates: 43g | Protein: 12g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 575mg | Potassium: 325mg | Fiber: 7g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg

Nutritional values are approximate.

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Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring … Continue reading “Taco Pasta”

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring of handheld tacos, try this instead.

Taco Pasta

A Delicious Main Dish. And A Side Salad?

There’s a lot of great flavor in this taco pasta. The addition of flavorful meat makes for a quick and easy dinner dish. But you can also serve this as a side dish by just leaving out the meat.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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I love my homemade taco seasoning. I make a huge batch and always have it on hand.

Taco Pasta
Print Pin
4 from 1 vote

Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor.
Course Main
Cuisine American
Keyword pasta, taco
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 740kcal

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions. Reserve 1/2 cup of the pasta water before draining. Drain well.
  • Brown the ground beef in a large pot.
  • Add onion and cook until just starting to soften.
  • Add the garlic and cook another 30 seconds.
  • Add the taco seasoning and salsa. Stir. Reduce heat and let simmer for 5 minutes.
  • Stir in the pasta, cream cheese and sour cream. Stir until the cheese is melted.
  • Season with salt and pepper, to taste.
  • Serve topped with shredded cheese and jalapenos and/or cilantro if desired.

Notes

Use a thick salsas or your pasta will end up runny.

Nutrition

Calories: 740kcal | Carbohydrates: 54g | Protein: 34g | Fat: 43g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1433mg | Potassium: 712mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1801IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 4mg

Nutritional values are approximate.

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Taco Melt

My wife proclaimed this taco melt as “one of the best things I’ve ever made”. That made me pretty darned happy, since I kinda thought of the idea on my own. I’m sure I’m not the first one to think of making a patty melt-like sandwich using taco meat, but I’m glad I did. It all started with a loaf of Texas Toast. I think Texas Toast is horribly underused. It holds up to darned near anything. If you use wimpy bread you’re going to get wimpy results. Don’t do that.

Taco Melt

Taco Deliciousness

This taco melt is almost like having a Sloppy Joe sandwich. But without the sauce and the big mess. It’s packed with flavor. And the meat mixture could easily be used in a whole lot of other dishes. In fact, now that I think about that some more, I think I’ll go toss some taco meat on a hamburger bun and have lunch! It’d also be fantastic (like really fantastic) on hot dogs!

I usually use my Cuisinart Griddler for sandwiches like this melt.

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Also try my ‘normal’ patty melt.

Taco Melt
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4 from 1 vote

Taco Melt

I’m sure I’m not the first one to think of making a patty melt-like sandwich using taco meat, but I’m glad I did. It all started with a loaf of Texas Toast. I think Texas Toast is horribly underused. It holds up to darned near anything.
Course Main
Cuisine Southwestern
Keyword sandwich, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 830kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brown beef in a large skillet. Drain excess fat.
  • Add onions and taco seasoning and cook 3-5 minutes.
  • Remove from heat.
  • Slather one side of each piece of Texas toast with butter.
  • Heat another large skillet over medium-high heat.
  • Add 4 slices of the bread, butter side down.
  • While the bread is browning, top with meat mixture and cheese.
  • Drizzle meat with 1 teaspoon of taco sauce on each slice.
  • Once the bread is nice and brown and the cheese is melted, remove to serving plates. Top with avocado.
  • Add remaining bread slices to the skillet, butter side down, and brown.
  • Remove and top sandwiches. Serve.

Notes

You’ll want to make these on nice, thick bread.

Nutrition

Calories: 830kcal | Carbohydrates: 49g | Protein: 33g | Fat: 58g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1321mg | Potassium: 831mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1129IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 16mg

Nutritional values are approximate.

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Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Mexican Breakfast Taco

Hard Shells… Or Soft

You can use hard or soft taco shells. I prefer the hard ones. They give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

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Also try my breakfast po boy.

Mexican Breakfast Taco
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4 from 1 vote

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.
Course Main
Cuisine Mexican
Keyword breakfast, Mexican, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 848kcal

Ingredients

For the toppings

  • 4 green onions chopped
  • 1 medium tomato seeded, chopped
  • ½ cup lettuce shredded
  • 1 avocado seeded, skinned and chopped
  • ½ cup salsa

Instructions

  • Heat taco shells per package instructions.
  • Meanwhile, brown the chorizo.
  • Remove from pan.
  • Whisk together the eggs and cream.
  • Season with salt and pepper.
  • Cook until set, 3-4 minutes. They should come out looking almost like an omelet.
  • Roughly chop the eggs.
  • To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells.
  • Add toppings as desired.

Notes

Don’t forget a little hot sauce!

Nutrition

Calories: 848kcal | Carbohydrates: 37g | Protein: 37g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1417mg | Potassium: 660mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1962IU | Vitamin C: 12mg | Calcium: 311mg | Iron: 4mg

Nutritional values are approximate.

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  • 12 Diverse Blades – With nine interchangeable…
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  • Magnetic handles keep Cups together for storage…