Enjoy this fully loaded taco dog recipe, this is my Mexican inspired chili dog replacing chili with chorizo (pork sausage with Mexican spices), and chili beans with refried beans. To top it all off, I’ve also made a spicy pickle pico de gallo that is just amazing on this hot dog.
Fully Loaded Taco Dogs
I have been so excited to share this recipe with you. This checks all the boxes on my party list. It’s super easy to make, takes very little time and will feed a crowd. I originally started thinking about this recipe a couple of years ago when I was throwing a summer get together and found out last minute that there would be extra guests. So, I quickly looked in the fridge and pantry and saw that I had enough to make chili cheese dogs. The grill was already full so I decided to bake them in the oven and everyone swooned over them! I was shocked. Since then, I have been trying to figure out a way to add some Mexican flavors to these.
After a few versions, I finally landed on these chorizo-refried bean dogs. They are so good! I start by cooking the chorizo straight out of the packaging until it is fully cooked and then set it aside.
Grab your enchilada pan (or 9×13 casserole pan), and place 7 to 8 empty hot dog buns. I like doing 7 buns because I plan on packing them full of refried beans, chorizo and cheese. If you have good quality hot dog buns (I like ball park brand), I recommend spreading the refried beans on the bun first, then the hot dog then the crumbly chorizo. If you have cheapo hot dog buns (no judgement here, in the summer at our grocery store we can get a package of hot dog buns for 49 cents!) that look like they will tear easily, then I recommend mixing the chorizo and refried beans together (half of a 16 ounce can will be enough) and placing them on top of the hot-dog. Finally, add your favorite Mexican blend of cheese next on top of the chorizo. On this recipe I used Kraft Mexican four cheese blend. Although, if you really want to get crazy, I wonder what nacho cheese would taste like on these! Once you have the shredded cheese on top, you are ready to bake them in the oven.
Bake them for 30 minutes at 375 degrees. Take them out of the oven and let cool for about 5 minutes. After they’ve cooled, add a little hot sauce (I used Cholula), and Mexican crema.
I did mention these were fully loaded taco dogs correct? Lastly I add this spicy pickle pico de gallo recipe on top and enjoy.