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chicago style beef colby-Monterey taco sauce buns beans shredded lettuce tomatoes pepper fresh cilantro
Viewed: 47 - Published at: 9 years agoIngredients
- 8 chicago style beef hot dogs (4oz each)
- 1 cup shredded colby monterey jack cheese (4oz)
- 8 ounces taco sauce
- 8 hot dog buns, split
- 1 cup refried beans
- shredded lettuce
- 1 large tomatoes, diced
- 24 pickled pepper rings
- minced fresh cilantro
Method
- Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2"-inch of each end.
- Fill each pocket with 2 tablespoons cheese.
- Place in an ungreased 13"-inch x 9"-inch x 2"-inch baking dish.
- Pour taco sauce over hot dogs.
- Bake, uncovered, at 350 for 15-17 minutes or until cheese is melted.
- Spread the inside of each bun with 2 tablespoons refried beans.
- Top with lettuce, a hot dog, tomato, pepper rings and cilantro.
