These taco dogs were fantastic and similar to some dogs made a few weeks ago. Didn’t use our suggested amount of Taco Dust which confirmed the minimum amount suggested for one pound of beef is ¼ of a cup. Next time I’m going to do these as a burger for grilling and better eating ease.
Preheat oven to 350 degrees. You can grill these but it’s hard if using regular grate. A mesh type grate would work well, great!
Mix all of the ingredients well in a bowl.
Roll your “dogs” on cutting board about 1 inch diameter and as long as your bread. You may need to add or subtract and roll to make as tight as possible.
Spray aluminum foil covered cookie sheet with non-stick stuff.
Place taco dogs on cookie sheet and then in oven.
Bake for 45 minutes and check. If done pull if not go another 15 minutes. Those went an hour.
Taco Dog Build
In a bowl heat Velveeta, 1 tbsp Taco Dust, and milk until liquidy. I had leftover taco meat seasoned with Taco Dust so used that. Use whatever makes your queso great.
Cut the tops out of bread to make a pocket for your taco dogs. If your bread isn’t fresh I would bake in oven for a few minutes to bring it back to freshness.
From bottom to top: bread, taco dog, avocado slices, Scorched, sour cream, and poor queso over top.
The amounts of toppings are up to you. I forgot to add jalapeno slices and black olives so anything goes when building these.