These Tex-Mex rancheros hot dogs are a genius twist on your regular summer dogs. Piled high with sharp cheddar, black beans, salsa, and avocado you can’t possibly not completely inhale them.
If Kyle was stranded on a deserted island and was forced to choose only 3 foods to eat for the rest of his life, one of them would most certainly be pork. I’m pretty sure the other two would be pork and pork as well.
And since “pork” covers a huge variety of different food (he would make this choice by design), he wouldn’t need to be picky as long as there were hot dogs. I swear, I could leave him with only a package of hot dogs for a weekend when I’m away and he would be perfectly content. Not that I would or anything, but still.
I mentioned last summer that I prefer weekend lunches to be really simple and these Tex-Mex rancheros hot dogs fit the bill. And they made Kyle suuuuper happy.
We piled a few grilled hot dogs sky-high with Cabot’s New York Extra Sharp Cheddar salsa, chopped avocado, black beans, and cilantro and man, these were some awesome hot dogs!
If you’re a Tex-Mex lover, you’ve probably eaten huevos rancheros and this is where I pulled my inspiration from so I knew all of the flavors would be perfect on top of an often plain ol’ boring hot dog. Grab your napkins and fire up the grill because you’ll want these messy rancheros hot dogs sooner rather than later!
What to Serve with these Hot Dogs
For a quick lunch, crunchy tortilla chips are perfect on the side of these hot dogs. But if you want to up your game, go with some smoky grilled corn with bbq compound butter, Mexican street corn salad, a light and fresh taco pasta salad, or even these baked oven fries.
Tex-Mex Rancheros Hot Dogs
Tex Mex rancheros hot dogs are a fun spin on heuvos rancheros for the hot dog lover in your life. Piled high with cheese, salsa, black beans, avocado, cilantro, and a squeeze of lime juice, these gourmet hot dogs are bound to be big winners for lunch or dinner this summer.
- 8 hot dogs
- 4 oz extra sharp cheddar, shredded (about 1 cup)
- ½ cup salsa
- 1 avocado, pitted, removed from the skin, and diced
- ½ cup black beans, rinsed, drained, and dried
- ¼ cup fresh cilantro, chopped
- 1 lime
- Preheat grill to medium-high heat and grill the hot dogs according to your preferences. Place them on the buns.
- Divide the rest of the ingredients between the 8 hot dogs along with a squeeze of lime on top and serve hot.
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LOL, Shane’s the same way – he would be thrilled if he got to eat hot dogs for an entire weekend. He’s just a mustard guy, but I’d be all about these toppings – yum!
The funny thing is, Kyle is a mustard guy too and I was only making them for myself. But when he saw me photographing them, he nearly flipped out and asked me to make him some too. lol
I’m gonna have to agree with Kyle here – these hot dogs look amazing. Nice twist on a fun meal for Cinco de Mayo!
We had these for dinner last week, and they were awesome. I made a half batch of the topping, and we had leftovers so I put it on top of salads and served them with some of Ina’s ranch dressing. Oh my gosh, it was such an awesome meal. Hot dogs and salads with tex-mex flavors. Who would’ve guessed?
[…] I’m usually a KETCUP and hotdog kind of girl but wow this looks amazing! Can’t wait to try this! Smells like home- Tex-Mex Rancheros Hot Dogs […]