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Tex-Mex Hotdogs
Linda Nortje
The extra bit of Nachos IN the Tex-Mex Hotdogs add a surprising, delicious crunch - Make-Ahead Salsa which is perfect for picnics or other gatherings
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Course
Lunch, Snack
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Cook Mode
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Servings
8
Hotdogs
Ingredients
1x
2x
3x
8
Hotdog Sausages
cooked (your favorite)
8
Hotdog Rolls
halved, but not all the way through (toasted or not)
2
cups
Nachos
coarsely crushed
½
cup
Sour Cream
SALSA:
1
can (410g)
Corn Kernels
drained, rinsed
1
large
Tomato
chopped
1
Red Bell Pepper
finely cubed
1
Avocado
cubed
½
Red Onion
finely chopped
½
cup
Cilantro Leaves
chopped
2
Green Chilies
finely chopped (discard seeds if you prefer milder)
1
can (410g)
Red Kidney Beans
drained, rinsed
Instructions
Combine all the Salsa ingredients and keep aside
Sprinkle some crushed Nachos in the fold of the Rolls – top with a cooked, warm Sausage
Scoop a generous amount of Salsa over the Sausage and top with a dollop (or drizzle) of Sour Cream
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.