If a taco and a coney dog had a baby, this would be it. The Taco Dog (Bacon-Wrapped Edition) is the ultimate mashup: crispy bacon-wrapped hot dogs topped with my taco chili, crushed tortilla chips, cotija cheese, jalapeños, and fresh cilantro.
This dog combines my Detroit roots with my years in SoCal as a U.S. Marine. Whether you’re firing up the grill or keeping it inside, these dogs bring serious flavor with very little effort.
Inspired by a late night conversation with my buddy Brian who shares a love for all things hot dogs with me, these are perfect for game day, backyard BBQs, or weekly hot dog night. Trust me, once you try these, there’s no going back to plain ketchup and mustard.
Jump to RecipeWhat Is a Taco Dog?
A taco dog starts with a hot dog wrapped in bacon, then it’s grilled (or roasted) until the bacon gets crispy. Then it’s topped with taco chili, crushed tortilla chips, diced jalapeños, crumbled cotija cheese, and fresh cilantro.
No ketchup, no mustard, just straight-up taco flavor on a bun. It’s not a traditional Mexican hot dog, and it’s not a regular chili dog either.
This “taco chili” is based on coney island sauce but brings the flavor of seasoned taco meat you’d find at most any local taco joint.
Why This Recipe Works:
Right when you lift it to your mouth, you catch the smell of taco chili and crushed tortilla chips, and your brain’s all in on “taco.”
But then you bite in, and boom: crispy bacon-wrapped hot dog. It’s smoky, juicy, crunchy, and completely unexpected.
This Taco Dog (Bacon-Wrapped Edition) has all the traditional taco flavors you love: taco chili, jalapeños, cotija cheese, cilantro; all on a bacon-wrapped hot dog.
Grilled or oven-baked, it’s part taco, part hot dog, and pure breed delicious.
Taco Dog Toppings That Bring the Flavor
What makes a Taco Dog so good (besides the bacon of course) is the combo of textures and flavors stacked on top. First up is the taco chili. It’s a simple mix with a base of ground beef, taco sauce, diced green chiles, and Mexican lager.
The beer adds just enough depth to keep it interesting without making it too heavy. You can make it ahead and let those flavors hang out while the hot dogs cook.
Then come the toppings. Crushed tortilla chips add a salty crunch that screams hard taco.
Diced jalapeños bring a slight heat (use as much or as little as you want), and crumbled cotija cheese adds a tangy, salty bite that balances out the richness of the bacon.
Finish these with a sprinkle of chopped cilantro for a pop of freshness, and just like that, you’ve turned a bacon-wrapped hot dog into a full-blown taco experience.
How to Cook Taco Dogs on the Grill or in the Oven (And Which One Wins)
These Taco Dogs are great either way, but if you’ve got a grill, use it. The bacon and hot dogs pick up that smoky flavor, and you get a little char that ties everything together.
Cook them over medium heat, turning often until the bacon is browned and cooked through, usually about 10–12 minutes.
No grill? No problem. You can make these in the oven. Just put the bacon-wrapped dogs on a wire rack over a baking sheet and bake at 400°F for 18–20 minutes, flipping once halfway through.
You won’t get the smoky flavor, but you’ll still get a nice crisp on the bacon and plenty of flavor from the toppings.
Taco Dog FAQs
Can I use store-bought chili instead of homemade?
Sure, but you’ll miss out on a ton of flavor. The homemade taco chili in this recipe uses taco sauce, green chiles, and Mexican lager for that real-deal taco vibe. If you’re going to use store-bought, definitely mix in some taco seasoning.
What kind of hot dogs work best?
All beef or a combination of beef and pork dogs work best. And if you can get your hands on jumbo style dogs those tend to cook the best with the bacon. The skinny dogs are almost overcooked by the time the bacon is crispy.
Is this the same as a Mexican hot dog?
Nope. A Mexican hot dog usually has mayo, ketchup, mustard, and grilled onions, sometimes beans. This Taco Dog skips all that and goes straight for taco-style toppings: taco chili, jalapeños, tortilla chips, cotija cheese, and cilantro.
Can I make these ahead of time?
You can definitely prep the chili a day or two in advance and store it in the refrigerator. You can also wrap the hot dogs in bacon ahead of time and keep them chilled until you’re ready to cook.
What other toppings go well on a Taco Dog?
This recipe is flexible, and lends itself to a ton of different toppings. Some crowd favorites are Crushed Flamin’ Hot Cheetos, finely diced raw onions, pickled red onions, and tomatoes.
How To Make Taco Dogs
Serves: 8 | Prep Time: 15 min | Cook Time: 30 mins
Ingredients
8 Hot Dogs
8 Slices of bacon
8 Buns
Taco Sauce
2 tbsp butter
¾ cup finely diced onion
3 tbsp minced garlic
2 lbs ground beef
1 16 oz bottle beer, I prefer Modelo
4 oz can, diced green chilis
⅓ cup taco seasoning
1 cup taco sauce
½ cup ketchup
2 tsp kosher salt, or to taste (Diamond Crystal)
Optional Toppings
Crushed tortilla chips
Diced jalapeno
Grated Cotija cheese
Finely chopped cilantro
Step 1: In a large heavy bottom pan, add butter and melt over medium heat. When the butter is melted, add the diced onions and cook till translucent, about three minutes. Then add the garlic and cook for an additional one minute.
Step 2: Add the ground beef and immediately start breaking it up into tiny pieces with a meat masher while adding the beer. Don’t brown the beef; instead smash it up into the beer until it forms a loose soup like texture.
Step 3: Add the remaining ingredients for the sauce and stir to combine. Reduce heat to low and allow to simmer for 30 minutes, uncovered, or until it has cooked down to the desired texture.
Step 4: While taco chili is simmering, wrap each hot dog with a slice of bacon.
Step 5: (Grill) Place the bacon wrapped dogs on the grill over medium high direct heat. Turn them often to ensure even browning. If you experience a flare up, simply move the hot dog to another portion of the grill. (Oven) Place the bacon wrapped hot dogs on a cooling rack over a parchment paper lined baking pan and put into a 400°F oven. Bake for 15-20 minutes, or until the bacon is to the desired crispiness. Flip the hot dogs about half way through the cooking process.
Step 6: Remove the hot dogs from the grill or pan, add them to the buns and top with taco chili and optional toppings of your choice.
Ingredients
- 8 hot dogs
- 8 slices of bacon
- 8 buns
Taco Chili
- 2 tbsp butter
- ¾ cup sweet onion finely diced
- 3 tbsp garlic minced
- 2 lbs ground beef
- 16 oz Mexican lager I prefer Modelo
- 4 oz canned green chilis
- ⅓ cup taco seasoning
- 1 cup taco sauce
- ½ cup ketchup
- 2 tbsp kosher salt diamond crystal
Toppings
- crushed tortilla chips
- diced jalapeños
- cotija cheese
- cilantro finely chopped
Instructions
- In a large heavy bottom pan, add butter and melt over medium heat. When the butter is melted, add the diced onions and cook till translucent, about three minutes. Then add the garlic and cook for an additional one minute.
- Add the ground beef and immediately start breaking it up into tiny pieces with a meat masher while adding the beer. Don’t brown the beef; instead smash it up into the beer until it forms a loose soup like texture.
- Add the remaining ingredients for the sauce and stir to combine. Reduce heat to low and allow to simmer for 30 minutes, uncovered, or until it has cooked down to the desired texture.
- While taco chili is simmering, wrap each hot dog with a slice of bacon.
- (Grill) Place the bacon wrapped dogs on the grill over medium high direct heat. Turn them often to ensure even browning. If you experience a flare up, simply move the hot dog to another portion of the grill. (Oven) Place the bacon wrapped hot dogs on a cooling rack over a parchment paper lined baking pan and put into a 400°F oven. Bake for 15-20 minutes, or until the bacon is to the desired crispiness. Flip the hot dogs about half way through the cooking process.
- Remove the hot dogs from the grill or pan, add them to the buns and top with taco chili and toppings.