Instructions:
I actually buy quarter-pound hot dogs when they’re on sale and keep them in the freezer for emergencies. I thaw them out and cut them into quarters, lengthways. Then, I cross-cut them into small bite-size pieces. You can do the same thing with bologna or regular size hot dogs.
Place into your saucepan or microwave-safe bowl. Add the chopped onion on top of the chopped hot dogs. Stir the barbecue sauce and water together and pour over the onions and hog dog pieces. Then, stir everything together well so all the items have sauce on them.
Turn the heat to medium, cover and bring to a light boil for a few minutes to soften up the onions. Spoon this into warm taco shells or break up some corn chips on a plate and put some of the taco filling over it.
You also can just open up a small bag of corn chips and put two or three tablespoons of the hot taco filling inside for a “Walking Tijuana Tacky Taco.”
You can add baked beans, chopped tomatoes, chopped jalapenos, shredded cheese or other items, if you wish. You can even extend the finished filling by stirring in some cooked rice, to give it bulk for serving more people.
The ways to doctor this are only limited by your kids’ imaginations. Even fussy eaters will find ways to make this their favorite treat. It will always be good for a snack and will make a quick meal whenever fast action is needed. Ole!
This farm news was published in the Aug. 22, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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