Heat the oil in a 12-inch skillet over medium-high heat. Add the hot dogs and cook until browned. Remove the hot dogs, cover and keep warm.Cook the beef and chili powder in the skillet until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir in the salsa. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.Place 1 hot dog into each tortilla. Top with the beef mixture, mustard, if desired, onion and cheese.
1 tablespoon olive oil8 hot dog1.25 0% extra lean ground beef1 tablespoon chili powder1 jar (16 ounces) Pace® Chunky Salsa8 flour tortilla (6-inch) or taco shells, warmed1 medium onion, diced (about 1/2 cup)0.5 cup shredded Cheddar cheese
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