Welcome to summer! Memorial Day ushers in the days of backyard BBQs, afternoons on the lake, and loungey evenings in a hammock. And, we could not be more excited about it.

What's better than a hot dog? A nacho hot dog! Time for grilling season.

Mostly the grilling part. Nothing says summer quite like lighting the charcoal and patiently awaiting the smoky, savory smells of the grill. Today, we’re riffing on your classic hot dog and kicking it up a notch with some of your fave nacho toppings. Because, who doesn’t want a bit of crunchy deliciousness on their dog?

Pico de gallo with fresh, juicy tomatoes, chopped onion and herbs is the perfect topping for all your summer recipes.

We’re totally in to taking classic recipes and turning them on their head a bit. Whether it’s putting sweet potatoes in your pancakes or rocking zucchini in your chilaquiles, we’re all about mixing it up from the original. So, how do you improve upon such a fantastic classic like the hot dog?

How do you make a hot dog way better? Make it a nacho dog!

Nacho it up.

Guacamole, pico, jalapeños, cheese, a sprinkle of chips made with love and just enough spice–all wrapped up in your favorite bun. Welcome to the nacho dog. (psst. you can totally swap out the beef hot dog for a veggie dog, if you’re meat-free!)

How do you make a hot dog way better? Make it a nacho dog!


Nacho Hot Dog

  • prep: 20 minutes
  • cook: 10 minutes
  • servings: 4


1 tsp olive oil

1 can black beans, drained and rinsed

1 tsp paprika

1 garlic clove

salt & pepper

3 roma tomatoes

½ white onion

¼ cup chopped cilantro

1 tsp lime juice

4 hot dogs or sausages

4 hot dog buns

1 jalapeño, sliced

1 cup guacamole

½ cup shredded cheddar cheese

¼ cup sour cream

1 bag Sweet Chili Chips


Heat the olive oil in a small saucepan over medium heat. Add the black beans, paprika, and garlic clove, plus ¼ tsp each of salt and pepper. Stir to combine, and cook for about 8 minutes, or until hot and fragrant.

While the beans are cooking, make the pico de gallo: dice the tomatoes and onion, mix them together with the cilantro, lime juice, and another ¼ tsp of salt. Set aside.

Cook the hot dogs according to directions until fully warmed through.

To assemble the hot dogs, layer the beans, pico de gallo, guacamole, jalapeño, cheese, sour cream, and top with crushed Sweet Chili Corn Chips.

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