Texas Corn Dogs


12 people

Cooking Time

40 minutes

Total Time

40 minutes

  • 1 Tablespoon canola oil

  • 2 slices smoky bacon finely chopped

  • 1 lb ground beef sirloin

  • 1 teaspoon smoked paprika or chili paprika

  • 1 small onion finely chopped

  • 2-3 cloves garlic chopped

  • 2 Tablespoon tomato paste

  • 2 cups beef stock

  • 2 Tablespoon masa or cornmeal

  • 1/2 cup drained red kidney beans

  • 8-12 beef or pork hot-dogs

  • 2 cups shredded cheesee

  • 1 bag Frito Corn Chips for topping

  • Yellow mustard

  • Pickles, chopped

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    1. In a medium saucepan, or pan, heat oil over medium-high heat. Add the bacon and cook until crisp. Add the beef and brown well.
    2. Add smoked paprika, season with salt and pepper, stir for about 1 minute.
    3. Add onion, garlic, and continue to cook until tender about 6-7 minutes. Stir in tomato paste, cook for 1 minute. Add beef stock, stir in masa or cornmeal and simmer until thickened about 10 minutes. 
    4. Add the kidney beans and heat through.
    5. Heat the hotdogs on the grill or simmering water. 
    6. Serve the hotdogs in toasted buns and top with cheese, pickles, lots of corn chips, mustard, and beef meat with tomato sauce and kidney beans.
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