Take your classic chili cheese dog to the next level with a taco-inspired twist! These chili cheese taco dogs combine hot dogs with a quick, shortcut chili, melty cheese, crunchy tortilla chips, and crisp lettuce—all packed into a toasted bun. It’s like your favorite chili dog met your go-to taco, and the results are incredible. These are a kid favorite in our house.
Why You’ll Love This Recipe
✔️ Quick & Easy – The chili comes together fast, or grab a cup from the store to make it even easier. We used leftover ground turkey butternut squash chili and it was incredible.
✔️ Perfectly Crunchy & Cheesy – The combo of cheddar and crushed tortilla chips is next-level.
✔️ Customizable Heat – Choose mild or spicy salsa to match your preference.
✔️ Great for Family Dinners – A fun twist on hot dogs that even picky eaters will try.
Customizations & Variations
- Spice it up – Use hot salsa or add diced jalapeños for extra heat.
- Switch up the cheese – Try Monterey Jack, Pepper Jack, or queso fresco.
- Make it Tex-Mex – Top with diced avocado, sour cream, or a drizzle of taco sauce.
- Go vegetarian – Swap the beef chili for black beans or a plant-based ground meat alternative.
Tips for Success
- Toast the buns – A quick toast on a skillet or grill makes them sturdier and extra delicious.
- Melt the cheese – If you love melty cheese, pop the assembled hot dogs under the broiler for 1 minute before adding the lettuce.
- Make-ahead hack – Cook the chili in advance and store it in the fridge for up to 3 days.
These chili cheese taco dogs are guaranteed to be a hit whether you’re grilling out, hosting a family dinner or just craving a fun, easy dinner. Try them tonight and let me know what toppings you add! My oldest son picked this recipe from the book Good Housekeeping Kids Cook! cookbook and I just had to share my variation and adaptation notes, they are loved in our house.
Chili cheese taco dogs recipe
Ingredients
- 6 All beef hot dogs
- 2 teaspoons vegetable oil
- 8 oz ground beef sirloin (85%) or use ground turkey
- 1 tablespoon chili powder
- 1/2 cup salsa heat level to your liking, we like restaurant style salsa for these
- 6 hot dog buns, split and toasted
- 3 oz shredded cheddar cheese 3/4 cup, freshly shredded is best flavor wise
- 3/4 cup crushed tortilla chips
- shredded lettuce
Instructions
- Set ridged grill pan over medium heat until hot. Place hot dogs on hot grill pan, cook for 7 to 9 minutes, or until heated through. We usually skip this step and just boil the hot dogs like the package instructs, or you could microwave them!
- Meanwhile, in a 10-inch skillet, heat oil over medium-high heat until hot. Add beef and chili powder. Cook, stirring and breaking up beef with side of spoon, for 3 to 4 minutes or until beef looses its pink color throughout. Stir in salsa. Cook for 1 minute longer or until heated through. If using all-ready made chili like from the grocery store, we just add salsa on top of the chili.
- Place hot dogs in buns; top evenly with beef mixture. Top each hot dog with 3 tablespoons cheddar, 3 tablespoons tortilla chips, and a few pinches of lettuce. Serve immediately.
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