Mexican Hot Dogs Bacon (Printable)

Bold hot dogs wrapped in seasoned beef and bacon, topped with spicy jalapeños and cheddar cheese.

# What You'll Need:

→ Meats

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

→ Seasonings

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

→ Toppings and 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 tablespoons chopped fresh cilantro (optional)

→ Serving

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

# Directions:

01 - Preheat the oven to 400°F or heat a grill to medium-high temperature.
02 - In a mixing bowl, combine ground beef with cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper, mixing until well incorporated.
03 - Divide seasoned beef into six equal parts, flatten each into a rectangle, and wrap tightly around each hot dog, gently pressing to seal.
04 - Wrap a slice of bacon around each beef-coated hot dog, securing the ends with toothpicks if necessary.
05 - Place the wrapped hot dogs on a baking sheet lined with parchment paper or directly on the grill, cooking for 20 to 25 minutes while turning occasionally until bacon crisps and beef is fully cooked.
06 - Toast the hot dog buns if preferred.
07 - Insert each hot dog into a bun and top with sliced jalapeños, diced onion, shredded cheddar cheese, and chopped cilantro as desired. Add ketchup, mustard, or mayonnaise to taste.
08 - Serve immediately while hot.

# Expert Suggestions:

01 -
  • They come together in under 40 minutes and feel way more impressive than the effort actually requires.
  • The contrast of crispy bacon, juicy hot dog, and tender seasoned beef in every single bite keeps you coming back.
  • Once you nail this, you'll find yourself making them constantly because people genuinely lose their minds over them.
02 -
  • Don't pack the beef too tightly or it becomes dense and heavy instead of tender; think of wrapping it like you're tucking in a blanket, not squeezing it.
  • If the bacon starts looking fully crispy before the beef is cooked through, lower your heat slightly because you need both to finish together.
  • Fresh jalapeños make a massive difference compared to jarred ones; their brightness cuts through all that meat and richness in a way pickled ones simply can't match.
03 -
  • Get everything prepped and sitting out 30 minutes before cooking so the meat comes to closer to room temperature and cooks more evenly.
  • If your toothpicks look burnt after cooking, soak them in water first so they don't char and taste bitter on anyone's plate.
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