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South of the Border Hot Dogs – #SundaySupper

My wonderful #SundaySupper family has put Creative Hot Dogs on this Sunday’s menu. I love hot dogs! I swear I could live off of them. There are so many great ways you can serve up hot dogs, or include them in your meals. They are more versatile than one might think, as you’re about to find out. This is all largely thanks to our wonderful event hosts Stacy from Food Lust People Love and Mary Ellen from Recipes, Food & Cooking.

So lets do this! Fire up the grill, prepare the microwave, pre-heat the oven, get out your roasting sticks and light that fire! However it is you like cooking your hot dogs. I’ve got some South of the Border goodness for you that you are going to want to give a try! Your family will love this. If you don’t like spicy food, don’t worry, you control the heat. Make it super spicy, medium spicy or not at all spicy. You pick!

Personally, I enjoy hot dogs on the grill, or roasted over a fire. For this recipe we grill them, but you can cook them any way you wish. But first, you’ll want to prepare the taco meat. I used ground beef, but you can use ground turkey if you wish to cut down on the fat. Just brown it up, and then add a packet of taco seasoning and the water called for on the packet. Simmer as per the instructions on the packet.

While you’re preparing the taco meat, you can get the cheese sauce heating up in a small saucepan. All it is, is a can of condensed Fiesta Nacho Cheese Soup. It was a bit too thick for my liking, which you can tell after it gets warmer. I just added a tiny bit of water at a time until it got to where I wanted it. One can is plenty of cheese sauce for 8 hot dogs, but I used two cans because I served some of the cheese sauce on top of fries to go along with this delicious hot dog.

Once the taco meat is cooked, and the cheese sauce is heated through, you can put them both on low, slap a lid on the pot and pan, and all that’s left to do is grill those dogs and build it! Split the hot dog bun, liberally spread guacamole over the inside of the bun. Then add your hot dog, top with taco meat, cheese sauce, crushed Doritos, and any other taco toppings your little heart desires, like red onion, sliced black olives, jalapenos, salsa, etc. The sky is the limit! You may want a fork and knife for this one.

Now dig in, and enjoy! Perhaps serve it like I did, alongside some cheesy fries. YUM!

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
South of the Border Hot Dogs Yum
Recipe by Christine Titus
Cuisine Mexican
Servings
servings
Ingredients
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. In a large skillet, cook ground beef until no longer pink; drain.
  2. Add taco seasoning mix to ground beef along with 3/4 cup water. Bring to a simmer, reduce heat, and alow to simmer for about 5 minutes or until most of the water has evaporated.
  3. Meanwhile, in a small saucepan, heat condensed soup, let simmer until heated through. If it appears to be too thick, just add a very small amount of water until desired consistency.
  4. To assemble: Top buns with guacamole, hot dog, taco meat, cheese sauce, crushed chips and any other desired toppings.
  5. Serve, and enjoy!
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Mom’s Chicken and Yellow Rice with Broccoli & Cheese

I have a quick and easy recipe for you to day on this lovely Spring Sunday! The weather here in Indiana is beautiful and it’s calling to me to come sit on the porch and sip a nice fruity cocktail or maybe just some Iced Tea. Either way, that sunshine isn’t going to soak itself up! Lets get to the recipe shall we?

Mom’s Chicken and Yellow Rice with Broccoli & Cheese is such an easy, one skillet meal. It comes together fast (especially if you pre-chop everything earlier in the day or the night before), easy clean up since it’s only one pan. Just throw a salad together and you’ve got a very tasty meal and very happy tummies!

First, season the chicken with the garlic pepper to your liking. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 – 10 minutes or until browned and cooked through. Remove chicken to a plate and set aside.

Heat remaining 1 tablespoon oil in skillet. Add onion, garlic and bell pepper; cook and stir 4 minutes or until softened. I really wanted to use an orange bell pepper here, just for a pop of color, but I couldn’t find a good orange one, so I opted for red. Really any color is fine.

Now add your water and bring to a boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.

Now place broccoli and chicken over the rice; cover. Cook 5-10 minutes longer or until broccoli and chicken are heated through. Now you’ll want to sneak a taste and adjust the seasoning to your liking. Add more garlic pepper if you wish, or just some salt & pepper.

The final touch, sprinkle cheese over top and cover. Remove from heat. Let stand 5 minutes or until cheese is melted, and enjoy!

 

 

 

Print Recipe
Mom's Chicken and Yellow Rice with Broccoli & Cheese Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Season chicken with garlic pepper to your liking. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic and bell pepper; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
  3. Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through. Here is where you can have a little taste, and adjust the seasonings to your liking. Add a little more garlic pepper if you wish, or just some salt & pepper.
  4. Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.
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