Taco Nacho Cheese Hot Dog Recipe

The Taco Nacho Cheese Hot Dog combines all the things you love about nachos and tops a beef hot dog with melty cheese sauce, guacamole, and tortilla chips.

This is sure to be a hit with the family.

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Taco Nacho Cheese Hot Dog Recipe

Nacho Cheese Hot Dog

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 hot dogs
Calories: 704kcal
Beer steamed hot dogs topped with homemade spicy guacamole sauce, fresh pico de gallo, cheese sauce, tortilla chips, and jalapeños slices - oh so good.
Make it a Meal
Serve with a giant plate of Ultimate black bean and salsa verde chicken nachos and Mexican Street Corn.
Serve with an ice cold beer or the best ever fresh squeezed margarita.
Print Recipe


  • 4 100% all beef hot dogs - see notes about hot dogs below
  • 1 cup Spicy Guacamole - see notes for recipe links
  • 1 cup fresh pico de gallo - see notes for recipe links
  • 1/3 cup Pickled jalapeños slices
  • 12 oz Dark Mexican Beer - Like Dos Equis
  • 4 Bolillo-style hot dog buns
  • Tapatío  - optional
  • 1/2 cup cheddar cheese

Cheese Sauce

  • 1 cup whole milk
  • 2 T salted butter
  • 2 T all-purpose flour
  • 1 cup grated cheddar cheese
  • 1 t Tapatío  - optional


  • Pre-heat a grill to 400° to 435° F.
  • In a saucepan large enough to lay hot dogs flat, bring the beer to a gentle boil. Turn off heat. Once beer has stopped boiling add the hot dogs and cover. Let sit simmering for 3-4 minutes.
  • Place hot dogs on the 400° - 425° grill. Grill, turning frequently for even cooking, until well charred on the outside.
  • When the hot dogs are just about done lower heat and quickly grill each bun and set aside.

To Make the Cheese Sauce

  • Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.
  • In another saucepan melt butter over medium heat. Sprinkle the flour into the melted butter, stirring constantly until a thick paste forms, 1 to 2 minutes.
  • Slowly pour warm milk into the flour and butter mixture in a steady stream, whisking constantly.
  • Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. Then add the cheese, whisking constantly until it has melted.
  • Add the Tapatío and stir to combine.
  • Keep warm

To Assemble

  • Add tortilla chip to one side of the bun, add hot dog. Then top with guacamole pico de gallo, cheese sauce and grated cheddar cheese.
  • Serve with Mexican hot sauce like Tapatío, if desired.
  • Enjoy with an ice cold beer or margarita.



Taco Nacho Hot Dog Toppings Recipes

Spicy Guacamole
Pico de Gallo
Fried  jalapeños slices


Calories: 704kcal | Carbohydrates: 46g | Protein: 24g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 1610mg | Potassium: 582mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1250IU | Vitamin C: 11.1mg | Calcium: 466mg | Iron: 3.1mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!


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