Coney Island Hot Dog Taco Bowls

Taco Bowls™ soft flour tortillas make these cheesy, chili-covered Coney Island hot dogs super easy to eat. A quick chili pairs up with cheese and onions to bring all the flavors of this classic hot dog.

📝 Ingredients

• 1/2 lb extra-lean (at least 90%) ground beef
• 1 cup chopped onions
• 1 clove garlic, finely chopped
• 1 tablespoon chili powder
• 1 can (8 oz) tomato sauce
• 1 tablespoon yellow mustard
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons packed brown sugar
• 1/4 teaspoon salt
• 8 all-beef skinless hot dogs
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 1 cup shredded Cheddar cheese (4 oz)
• 1 cup chopped onions

👨‍🍳 Instructions

1. 1In 10-inch nonstick skillet, cook beef, 1 cup onions and the garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in chili powder; cook 2 minutes. Stir in tomato sauce, mustard, Worcestershire sauce, brown sugar and salt; heat to simmering. Reduce heat to medium-low; cover and cook 15 to 18 minutes or until thickened.
2. 2Add 1/2 inch water to another 10-inch skillet; heat to simmering over medium-high heat. Add hot dogs; reduce heat to medium-low. Cover and steam 8 to 10 minutes or until hot dogs are heated through.
3. 3Meanwhile, heat bowls as directed on package. Place hot dog in each bowl; top with chili, cheese and onions.