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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a take off of sloppy joes. Not sure about the servings as I only cook for the 2 of us. Any extra I use on hamburger buns or it goes well on hash browns or egg with breakfast. I really find this makes a great hot dog! Enjoy. Ingredients:
1 pound lean ground beef |
1/2 cup chopped celery |
1/4 cup chopped onion |
1/2 (10.75 ounce) can condensed tomato soup |
2 1/2 tablespoons ketchup |
2 tablespoons packed brown sugar |
1 1/2 teaspoons white vinegar |
3/4 teaspoon worcestershire sauce |
1 tablespoon taco seasoning mix |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
8 hot dogs |
8 hot dog buns, split and toasted |
Directions:
1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes.
2. Stir tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce into ground beef mixture; season with taco seasoning, garlic powder, and salt. Simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes.
3. Fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. Remove hot dogs from water using thongs.
4. Place each hot dog into a toasted bun; top each hot dog with ground beef mixture.
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