Categories: Mexican

Ingredients

• 8 Ballpark's Finest Jalapeno Cheddar hot dogs
• 1 pound ground beef
• 1 small onion, minced
• 1 package taco seasoning
• 1/4 cup water
• 1 cup shredded cheddar (or any Mexican blend)
• 1 cup shredded green cabbage
• 2 large jalapenos, sliced thin
• 8 taco shells

Directions

1. Set your grill to medium low heat and cook the dogs, rotating occasionally, until you reach desired doneness. I love for mine to get nice and dark until they bubble and split.

2. Make the taco meat by browning the ground beef with the onion in a large saute pan. When meat is almost done, add taco seasoning and water and continue cooking until all of the water has dissolved. Keep meat warm. You can always prepare the meat ahead of time and reheat when ready to serve.

3. When you’re ready to serve the tacos, fill the shells with half the cheese. Top with a grilled dog, then some taco meat, then the remaining cheese. Wrap all of the prepared tacos in aluminum foil and heat over low heat on grill until cheese has melted. Top with shredded cabbage and jalapeno.

4. Serve with a big glass of ice water.

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