Taco Dogs

Taco Dogs TACO FILLING 1 POUND GROUND CHUCK 1 TABLESPOON CHILE ANCHO POWDER 1 TEASPOON KOSHER SALT 1 TEASPOON GRANULATED GARLIC POWDER 1 TEASPOON ONION POWDER 1/2 TEASPOON CUMIN 1/2 TEASPOON MEXICAN OREGANO 1/3 TEASPOON CHIPOTLE POWDER 1 CUP TOMATO SAUCE 1 TABLESPOON APPLE CIDER VINEGAR SPRAY OIL 8 CORN TORTILLAS 8 BEEF HOT DOGS 8 SLICES CHEDDAR CHEESE 2 CUPS LETTUCE SHREDDED 1 CUP TOMATOES DICED 1/2 CUP WHITE ONION DICED 1/3 CUP JALAPEÑO SLICES 1 AVOCADO DICED SOUR CREAM TO TASTE SALSA TO TASTE CILANTRO CHOPPED Preheat skillet to medium heat for 5 minutes. Add beef and all spices listed. Cook for 8-10 minutes, draining off excess grease. Add tomato sauce and vinegar. Bring to a boil, reduce to a simmer. Taste for salt and continue cooking for 6-7 minutes. Preheat griddle pan to medium heat. Spray corn tortillas on one side with oil. Slice hot dogs open, so they lay flat but are still attached. Lay tortillas, oil side down onto hot surface. Add a slice of cheese and one sliced hot dog to each one. After a minute, fold the tortillas over, like a taco. Continue cooking, turning as needed until they become crispy. Carefully open and spoon in some taco filling and your choice of toppings listed.