Mexican Hot Dogs Wrapped Beef (Printable)

Hot dogs wrapped in seasoned beef and bacon, topped with jalapeños and optional cheese and onion.

# What You'll Need:

→ Meats

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

→ Seasonings

04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp chili powder
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Toppings & Garnish

11 - 2 fresh jalapeños, thinly sliced
12 - 1 small red onion, finely diced (optional)
13 - 1/2 cup shredded cheddar cheese (optional)
14 - 2 tbsp chopped fresh cilantro (optional)

→ Serving

15 - 6 hot dog buns
16 - Ketchup, mustard, or mayonnaise to taste

# Directions:

01 - Preheat oven to 400°F or heat grill to medium-high.
02 - In a bowl, mix ground beef with cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper until evenly combined.
03 - Divide seasoned beef into six portions; flatten each into a rectangle and wrap it around a hot dog, pressing gently to seal.
04 - Wrap a slice of bacon around each beef-covered hot dog, securing ends with toothpicks if necessary.
05 - Place wrapped hot dogs on a parchment-lined baking sheet or grill. Cook for 20 to 25 minutes, turning occasionally, until bacon is crispy and beef is cooked through.
06 - Toast hot dog buns if desired.
07 - Insert each cooked hot dog into a bun. Top with jalapeño slices, diced onion, cheddar cheese, and cilantro as preferred. Add ketchup, mustard, or mayonnaise to taste.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • These come together in under 40 minutes but taste like you fussed over them all afternoon.
  • One hot dog feeds into proper nostalgia while the bacon and spiced beef elevate it into territory that feels fancy without pretension.
  • They're forgiving enough for weeknight dinners yet impressive enough to feed a crowd without stress.
02 -
  • Don't skip the hand-mixing of the seasoned beef; it's the difference between flavoring that's scattered and flavoring that coats every bite.
  • Bacon wrapping is easier if you soften it slightly first—pull it straight from the package and let it sit for a minute before wrapping, it won't snap.
03 -
  • Make the beef wraps ahead of time and refrigerate them; they hold together better when they're cold and firm when they hit the heat.
  • If your bacon is thin, it will crisp faster; if it's thick-cut, keep an eye on it so it doesn't char before the beef is cooked through.
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