Mexican hot dogs beef bacon (Printable)

Hot dogs wrapped in seasoned beef and bacon, topped with fresh jalapeños for a spicy kick.

# What You’ll Need:

→ Meats

01 - 6 beef hot dogs
02 - 10.5 oz ground beef
03 - 6 slices bacon

→ Seasonings

04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp chili powder
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Toppings & Garnish

11 - 2 fresh jalapeños, thinly sliced
12 - 1 small red onion, finely diced (optional)
13 - 1/2 cup shredded cheddar cheese (optional)
14 - 2 tbsp chopped fresh cilantro (optional)

→ Serving

15 - 6 hot dog buns
16 - Ketchup, mustard, or mayonnaise (to taste)

# How To Make It:

01 - Preheat the oven to 400°F or prepare a grill to medium-high heat.
02 - In a mixing bowl, combine ground beef with cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper; mix until evenly incorporated.
03 - Divide the seasoned ground beef into six equal portions, flatten each into a rectangle, and wrap each hot dog completely, pressing gently to seal the beef around it.
04 - Wrap one slice of bacon around each beef-covered hot dog, securing with toothpicks if necessary.
05 - Place the wrapped hot dogs on a parchment-lined baking sheet or directly on the grill, baking or grilling for 20 to 25 minutes, turning occasionally until bacon crisps and beef is thoroughly cooked.
06 - Toast hot dog buns if desired for added texture.
07 - Insert each cooked hot dog into a bun, then top with jalapeño slices, diced onion, shredded cheddar cheese, and fresh cilantro as preferred. Add ketchup, mustard, or mayonnaise to taste.
08 - Serve immediately while hot to enjoy optimal flavor and texture.

# Expert Advice:

01 -
  • It looks more impressive than it actually is, so you feel like a kitchen genius without the stress.
  • The combination of textures—crispy bacon, juicy hot dog, seasoned beef—keeps things interesting in every bite.
  • You can customize toppings endlessly, so everyone at the table can make it exactly how they want it.
02 -
  • Do not skip mixing the spices together before adding them to the beef—scattered spices create an uneven taste that feels flat in some bites and overwhelming in others.
  • If the beef mixture falls apart when you wrap it, your ground beef is too lean; next time grab the 80/20 blend instead of going too lean.
  • The bacon will continue to cook even after you remove it from heat, so pull it off the heat slightly before it reaches maximum crispness to avoid burnt edges.
03 -
  • Chill the seasoned beef mixture for 15 minutes before wrapping if your kitchen is warm, because cold meat holds its shape better and wraps more cleanly around the hot dog.
  • If you don't have toothpicks, just seal the bacon seam carefully by pressing it together; the heat will make the fat sticky enough to hold while cooking.
  • Double the seasoning blend and freeze it in an ice cube tray so next time you want to make these, you're ready in minutes.
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