Feeling bored with your basic burgers and brats? Ready to shake things up this season? We’ve got a fiesta of flavors for your grill with these Mexican-inspired recipes! Sink your teeth into juicy burgers smothered with smoky enchilada sauce or piled high with your favorite nacho toppings. More of a hot dog fan? Try a sizzling hot dog with a kick of salsa verde and a sprinkle of cotija cheese. Get ready to ditch the dull and swap out your ketchup and mustard for a world of fiery spices and mouthwatering toppings and add some heat to your summer cook-out!
Enchilada Burger
Easy MealsIngredients
| 1 | (1-pound) package lean ground beef |
| 4 | green onions, finely chopped |
| 1 | (4-ounce) can LA VICTORIA® Diced Green Chiles |
| 1 | (10-ounce) can LA VICTORIA® RED ENCHILADA SAUCE, divided |
| ¼ | cup dried bread crumbs |
| ½ | teaspoon kosher salt |
| ¼ | teaspoon granulated garlic |
| 4 | slices Monterey Jack cheese |
| 4 | hamburger buns, toasted |
| Garnish: fresh cilantro sprigs, WHOLLY® GUACAMOLE |
Directions
In large mixing bowl, gently combine beef, next 5 ingredients and ¼ cup enchilada sauce.
Shape into 4 patties.
Prepare grill skillet for medium heat.
Cook patties 5 to 7 minutes on each side or until cooked through.
Heat remaining enchilada sauce in small saucepan over medium heat.
Top each burger with cheese slice and spoon enchilada sauce over top. Assemble burgers and garnish, if desired.
Street Corn & Verde Hot Dog
Easy MealsIngredients
| 6 | beef hot dogs |
| 8 | hot dog buns, split |
| 1 | cup LA VICTORIA® Thick ‘n Chunky Salsa Verde, warmed |
| 4 | ears corn, in husks |
| SUGGESTED TOPPINGS
Chopped red onion Cotija cheese crumbles Chopped cilantro |
Directions
Prepare grill for medium heat. Grill hot dogs. Place hot dogs in buns. Top each with salsa verde, grilled corn and suggested toppings.
Prepare indoor or outdoor grill for medium-high, direct heat. Trim the silk from the top of each corn ear. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. Place corn on grill, cover, and cook 15 to 20 minutes turning every 5 minutes or until husks are well grill marked, and exposed kernels are charred. Cool 5 minutes before pulling husks off. Cut kernels off cob.
En Fuego Slider
Easy MealsIngredients
| Slider Paddy | |
|---|---|
| 1 | pound lean ground beef (or beef/pork blend) |
| 1 | Jalapeño pepper, seeded and minced |
| 3 | chile de arbol peppers, seeded and minced |
| 1 | tablespoon coarse black pepper |
| ½ | teaspoon sea salt |
| ½ | teaspoon onion powder |
| ½ | teaspoon garlic powder |
| ¼ | cup queso fresco |
| ¼ | cup crushed HERDEZ® White Corn tortilla chips |
| HERDEZ® Jalapeños Sliced in Escabeche | |
| 6 | small slider buns |
| En Fuego Sauce | |
|---|---|
| 1 | HERDEZ® Chipotle Peppers in Adobo Sauce |
| 6 | orange Habanero peppers, seeded (add more or less to control spiciness) |
| 1 | clove fresh garlic |
| 1 | tablespoon fresh lime juice (½ lime) |
| ½ | teaspoon ground Cayenne pepper |
| ½ | teaspoon coarse black pepper |
| ¼ | teaspoon sea salt |
Directions
For the Slider Paddy
Heat grill to medium.
In medium bowl, combine Slider Patty ingredients.
Form into six 3-inch patties.
Grill Sliders for 10-12 minutes or until thoroughly cooked.Top with pepper jack cheese and leave on grill until melted.
Serve sliders in buns with En Fuego sauce. Garnish with queso fresco and sliced jalapeños.
For the En Fuego Sauce
In blender container, place all En Fuego Sauce ingredients. Blend until smooth. Set aside.
Nacho Burger
Easy MealsIngredients
| 1 | pound ground beef |
| ½ | cup chopped onion |
| 1 | (2.5-ounce) package CHI-CHI’S® Taco Seasoning Mix |
| ¼ | cup panko breadcrumbs |
| 4 | Sesame seed hamburger buns, split |
| 1 | (11-ounce) bag CHI-CHI’S® Tortilla Chips, divided |
| 1 | (15.5-ounce) jar CHI-CHI’S® Salsa con Queso, divided |
| ¼ | cup sour cream |
| ¼ | cup CHI-CHI’S® Green Jalapeño Wheels |
| Cilantro leaves, as desired |
Directions
Prepare grill for medium heat.
In a medium bowl, combine ground beef, onion, taco seasoning and breadcrumbs. Form mixture into 4 patties.
Grill patties 6 to 8 minutes on each side or until no longer pink in center.
Add patties to bottom half of the buns. Top each with a few tortilla chips, 2 tablespoons queso, 2 tablespoons sour cream, 1 tablespoon jalapeño and fresh cilantro. Cover with top halves of buns.
Serve with remaining tortillas chips and queso.
Green Dog Chili Dogs
EntertainingIngredients
| Chimichurri Sauce | |
|---|---|
| ½ | cup chopped parsley |
| 3 | tablespoons red wine vinegar |
| 3 | cloves garlic |
| 2 | fresh oregano leaves |
| 2 | crushed red pepper |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| ½ | olive oil |
| Chili Dogs | |
|---|---|
| 8 | strips HORMEL® BLACK LABEL® Bacon |
| 8 | hotdogs |
| 8 | hotdog buns, split and toasted |
| 1 | (15-ounce) can HORMEL® Chili No Bean with American Cheese, heated |
| 1 | cup guacamole |
| 1 | cup sautéed onions |
| ½ | cup chimichurri sauce |
| Chopped cilantro | |
| Lime wedges |
Directions
For the Chimichurri Sauce
In bowl of food processor, add parsley, red wine vinegar, garlic, fresh oregano leaves, crushed red pepper, salt and pepper.
Pulse to chop.
With processor running, drizzle in olive oil until combined.
For the Chili Dogs
Cook bacon until slightly cooked but not crispy. Wrap bacon tightly around hotdogs, tucking in ends.
Heat grill to 350°F. Spray grill with non-stick cooking spray. Place bacon wrapped hotdogs on grill and cook 5 to 7 minutes each side or until bacon is fully cooked and crisped.
Serve on toasted buns chili, guacamole, onions, chimichurri, cilantro and limes.