Mexican Hot Dogs Bacon Wraps (Printable)

Juicy hot dogs wrapped in seasoned beef and bacon, topped with spicy jalapeños and melted cheese.

# What you need:

→ Meats

01 - 6 beef hot dogs
02 - 10.5 oz ground beef
03 - 6 slices bacon

→ Seasonings

04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon chili powder
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Toppings & Garnish

11 - 2 fresh jalapeños, thinly sliced
12 - 1 small red onion, finely diced (optional)
13 - ½ cup shredded cheddar cheese (optional)
14 - 2 tablespoons chopped fresh cilantro (optional)

→ Serving

15 - 6 hot dog buns
16 - Ketchup, mustard, or mayonnaise to taste

# How to make it:

01 - Preheat oven to 400°F or heat grill to medium-high.
02 - Combine ground beef with cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper in a mixing bowl; mix evenly.
03 - Divide seasoned beef into six equal portions, flatten each into a rectangle, then wrap around each hot dog, pressing gently to seal.
04 - Wrap one slice of bacon around each beef-wrapped hot dog and secure ends with toothpicks if needed.
05 - Place wrapped hot dogs on a parchment-lined baking sheet or grill; bake or grill for 20 to 25 minutes, turning occasionally, until bacon is crispy and beef is fully cooked.
06 - Toast hot dog buns if desired.
07 - Place each cooked hot dog in a bun; top with sliced jalapeños, diced onion, cheddar cheese, and cilantro as desired; add ketchup, mustard, or mayonnaise to taste.
08 - Serve immediately while hot.

# Helpful Hints:

01 -
  • It transforms a basic hot dog into something that feels fancy enough for a dinner party but easy enough for a weeknight.
  • The beef-and-bacon combo hits that savory, smoky spot your taste buds didn't know they were craving.
  • Toppings are totally your call, so everyone gets exactly what they want without extra work.
02 -
  • Don't skip turning the hot dogs halfway through cooking or the bottom will char while the top stays pale and the bacon won't crisp evenly.
  • Fresh jalapeños are a game-changer—they bring brightness that pickled ones can't touch, and the heat builds instead of hitting all at once.
03 -
  • Make the beef mixture the night before so the seasonings have time to meld, then just wrap and cook when you're ready—it saves time and the flavor is deeper.
  • If your bacon starts burning before the beef is cooked through, move the tray to a lower rack or cover loosely with foil and lower the heat slightly.
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