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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I made this one up myself. My whole family loves it. Even the toddlers. For them I place 4 hot dogs separate, not wrapped but with all the goodies and in the same pan. Don't forget to take out the toothpicks before serving. Ingredients:
2 (12 ounce) packages hot dogs |
10 inches corn tortillas |
toothpick (optional) |
chili with beans, to taste |
1 small diced onion |
12 ounces pre-shredded mozzarella cheese |
12 ounces low-fat monterey jack cheese (shredded) |
1 iceberg lettuce (shredded) |
diced tomato |
sour cream (optional) |
guacamole (optional) |
Directions:
1. Spread one can of chili on bottom of large aluminum pan ( for easy cleanup).
2. Wrap each hot dog with a tortilla lay in a large aluminum pan flap side down. You may want to set aside 4 hot dogs for younger children. You may want to stick a toothpick in center of each one for easy prep.
3. Dump 2 cans of chili in a bowl and mix either the onions or onion powder then spread on top of wraps. Place extra hot dogs where ever.
4. Combine all cheese and spread on top.
5. Bake 35 minutes at 400°F oven or until cheese is completely melted.
6. Place wrapped or unwrapped hot dogs on plate with plenty of chili and cheese and top with your favorite toppings.
7. Hint: Any toppings you would put on a taco salad would really be fine.
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