Mexican-Style Hot Dogs

Tex-Mex Entrée
30 min.
4 Servings
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Enjoy a classic American treat featuring a south-of-the-border twist with this Mexican-style hot dog recipe. A version of the bacon-wrapped Sonoran-style dog, this hot dog recipe smothers a grilled frank with salsa, queso, and refried beans for a quick and easy meal in under 30 minutes.


  • 2 plum tomatoes
  • ½ red onion
  • 1 lime
  • ½ bunch cilantro
  • 1 jalapeño
  • 1 cup Birds Eye sweet kernel frozen corn
  • 1 Tbsp. Market District extra virgin olive oil
  • ⅛ tsp. kosher salt
  • ⅛ tsp. ground black pepper
  • 1 pkg. (15 oz.) Ball Park beef hot dogs, bun size length
  • 8 ct. Ball Park hot dog buns
  • ½ cup Giant Eagle salsa con queso
  • 1 can (16 oz.) Bearitos traditional vegetarian refried beans


  Prep Time: 10 min. • Cook Time: 30 min.

Dice tomatoes and onions into ¼-inch dice. Juice the lime. Roughly chop the cilantro. Cut jalapeño in half and dice into ¼-inch dice. Cook corn according to package directions. Let cool.

In a mixing bowl, combine diced tomatoes, onions, lime juice, cilantro, jalapeño, cooked corn, olive oil, salt, and pepper.

Heat grill pan on high heat. Once heated, place hot dogs in pan and cook for 3-4 minutes on each side or until you get a nice char. Repeat with the hot dog buns.

Heat queso for one minute in microwave in an oven-proof bowl. Heat beans as well in a microwave bowl. To warm evenly, heat for one minute, stir and heat for another minute.

Spread refried beans inside hot dog bun. Top with a hot dog, corn salsa, and a drizzle of the queso. Enjoy with an ice-cold drink.

Approximate Nutritional Information (Per serving): Calories 840, Fat 43g, Sat Fat 14g, Trans Fat 2g, Cholesterol 65mg, Sodium 2120mg, Total Carbohydrate 88g, Fiber 8g, Sugars 12g, Protein 28g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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