Mexican Hot Dog Casserole Food

HOT DOG CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish, stir together the sliced hot dogs, green beans and their liquid, and stewed tomatoes with their juice.
• Bake in the preheated oven until the juice is thickened, about 45 minutes. Remove from oven, stir again, and sprinkle the casserole with mozzarella cheese. Heat the broiler of the oven, and place the casserole under the broiler until the cheese is melted, bubbling, and starting to brown, about 5 minutes.

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

HOT DOG NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside.
• In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350 F degrees.
• Grease a 2-quart casserole.
• Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
• Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
• Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
• Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
• Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
• As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
• Stir to gently to combine.
• Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
• For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.
• NOTE: This does not freeze well.

MEXICAN HOT DOGS

Steps:

• Spread the heated beans on a warm tortilla.
• Place a frankfurter on top.
• Sprinkle with cheese and roll up the tortilla.
• Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
• Serve with the salsa of your choice.

MEXICAN HOT DOG CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Spray a 2 quart casserole dish with cooking spray.
• 3. Then combine all of the ingredients except for half of the cheese and the tator tots.
• 4. Put the hotdog mixture in the casserole dish and then top with the tator tots in a single layer.
• 5. Bake for 30 mins then top with remaining cheese and bake for 5 more mins till cheese is melted.

MACARONI HOT DOG CASSEROLE RECIPE

Steps:

• Cook macaroni.
• Preheat oven to 350 degrees F.
• Slice hot dogs into bite size pieces.
• Grease a 9x13 casserole dish.
• Combine macaroni, tomatoes, hot dogs, parmesan cheese, salt, black pepper, oregano, red pepper, and half the cheddar cheese and mix well.
• Pour into the baking dish, cover with aluminum foil and bake for 45 minutes.
• Remove aluminum foil and sprinkle with the remaining cheddar cheese.
• Bake uncovered for another 15 minutes.

MEXICAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Coat a 2 or 3 quart casserole dish with cooking spray.
• Heat the oil in a pan over medium heat. Add the ground beef and crumble with a spoon. Cook until browned, 6-7 minutes.
• Add the onion and cook for an additional 4-5 minutes or until softened.
• Stir in the taco seasoning and 2 tablespoons of water.
• Add the tomatoes and corn and stir to combine.
• Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
• Layer 1/3 of the beef mixture, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
• Place a second layer of tortillas on top and layer 1/3 of the beef, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
• Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
• Sprinkle the remaining 1/2 cup cheese over the top.
• Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
• Let sit for 5 minutes to firm up, then top with garnishes if desired and serve.

HOT DOGS AND RICE CASSEROLE

Steps:

• Cook rice as directed in water. Set aside.
• Mix tomato sauce and water and heat. Cut hot dogs into 1/4 inch crosswise slices, and add to tomato sauce & water. Simmer until hot.
• In same pan as rice was cooked, add hot dogs and sauce, mix well. Then add cheese, mix again. Put lid on pan, and allow cheese to melt. Mix again and serve.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered
• Transfer hot dogs to an aluminum foil-lined baking sheet. Roast hot dogs until the bacon is browned this takes about 25 minutes
• Preheat a large skillet over medium heat and add 1 tablespoon oil. Slice the onion, bell pepper, and the diced jalapeno
• Stir continuously, until soft and translucent
• Make the pico de gallo and set aside
• Slice the bolillo buns length way down the middle. Scoop a tablespoon of onion mix into the bun
• Then put the bacon-wrapped hot dog on top and sprinkle with pico de gallo, and diced avocado
• Drizzle with ketchup, mustard, and mayonnaise. Serve immediately