Taco Hot Dogs

Recipe created by Rose Reisman

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Ingredients
450 g pkg. Piller’s Ball Park Original Wieners
250 ml (1 cup) romaine lettuce, shredded
125 ml (½ cup) tomatoes, diced
60 ml (¼ cup) canned black beans, drained and rinsed
75 ml (⅓ cup) avocado, diced
75 ml (⅓ cup) old cheddar cheese, grated
75 ml (⅓ cup) tomato salsa
60 ml (¼ cup) light sour cream
60 ml (¼ cup) tortilla chips, crushed
4 hot dog buns, warmed
Method

Grill wieners. Place remaining ingredients in bowls to serve as a Taco Hot Dog buffet. Place lettuce on hot dog buns. Place wieners over top. Top with tomatoes, beans, avocadoes, cheese, salsa, sour cream, and tortilla chips.