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| HACIENDA HOT DOGS | ||
| Yields 8 servings | ||
| 8 Chicago style beef hot dogs (4 oz. each) 1 cup (4 oz.) shredded Colby-Monterey Jack cheese 1 bottle (8 oz.) taco sauce 8 hot dog buns, split 1 cup refried beans Shredded lettuce 1 large tomato, diced 24 pickled pepper rings Minced fresh cilantro |
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| Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2-in. of each end. Fill each pocket with 2 tbsp. cheese. Place in an ungreased 13x9x2-in. 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 tbsp. refried beans. Top with lettuce, a hot dog, tomato, pepper rings and cilantro. |
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