Tex-Mex Chili Dogs Recipe
- Total Time: 30 minutes
- Yield: 8 Servings 1x
Ingredients
Scale
- 1lb hot dogs
- hot dog buns
- 2 (15 ounces) can chili (with or without beans)
- 1 (10 ounces) can cheddar cheese soup
- 1 (4 ounces) can be chopped green chili peppers
- crushed Frito chips
- shredded cheese
- chopped tomato
Instructions
- If cooking the hot dogs in the slow cooker with the sauce—place the hot dogs in the slow cooker. In a bowl combine chili, green chili peppers, and cheddar cheese soup. Pour into the slow cooker over the hot dogs. Cook on low, stirring occasionally for 3-4 hours. Serve on buns and top with Frito chips, shredded cheese, and chopped tomato.
- If preparing on the stovetop—in a saucepan combine chili, green chili peppers, and cheddar cheese soup. Cook over medium heat until bubbly and heated through. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat.
- Place the hot dogs onto the grill and cook while turning until they are heated through and have a nice char. Serve on buns and top each hot dog with some of the chili mixture, Frito chips, cheese, and chopped tomato.
Find it online: https://blogchef.net/tex-mex-chili-dogs-recipe/