Mexican Hot Dogs Beef Bacon (Print out)

Savory beef and bacon-wrapped hot dogs topped with fresh jalapeños and cheddar for a mouthwatering treat.

# What You'll Need:

→ Meats

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

→ Seasonings

04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon chili powder
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Toppings and Garnish

11 - 2 fresh jalapeños, thinly sliced
12 - 1 small red onion, finely diced (optional)
13 - ½ cup shredded cheddar cheese (optional)
14 - 2 tablespoons 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 thoroughly until evenly seasoned.
03 - Divide the seasoned beef into six equal portions, flatten each portion into a rectangle, and wrap it tightly around each hot dog.
04 - Encase each beef-wrapped hot dog with a slice of bacon, securing the ends with toothpicks if necessary.
05 - Arrange the wrapped hot dogs on a parchment-lined baking sheet or directly on the grill; cook for 20 to 25 minutes, turning occasionally until the bacon is crisp and beef is fully cooked.
06 - Toast hot dog buns if desired; place cooked hot dogs into buns and garnish with jalapeño slices, diced onion, shredded cheddar, and cilantro as preferred. Add ketchup, mustard, or mayonnaise to taste and serve immediately.

# Expert Advice:

01 -
  • They look fancy enough to impress people but take barely any real hands-on time.
  • The bacon gets shatteringly crispy while the beef stays juicy, which is the whole magic happening on one bite.
  • You can load them however you want, so vegetarians can skip the bacon and meat lovers can double down.
02 -
  • Mix your spices into the raw ground beef thoroughly, or you'll end up with bites that taste seasoned and other bites that taste plain, which ruins the whole point.
  • Don't skip the bacon layer because it renders fat that keeps the beef moist and adds a smoky depth that makes people ask what your secret is.
  • If your bacon is wrapping too loosely, wet your fingers slightly and press the meat and bacon together as a unit, which helps them stick through the cooking time.
03 -
  • Use a meat thermometer if you're worried about the beef being cooked through—aim for 160°F (71°C) internal temperature and you're golden.
  • If you want to make these ahead, wrap them with the beef and bacon and freeze them raw, then add a few extra minutes to the cooking time when you cook them from frozen.
Go back