Today’s recipe Coney Dogs is a change from the regular old hot dogs. It’s kind of like a hot dog and a sloppy joe rolled into one yummy combo. I found this recipe in my recent issue of Simple and Delicious.
The original recipe said to cook it in a slow cooker for 4-5 hours and I think that was way too long. The hot dogs got over cooked. I have changed the recipe to 2-3 hours or you could always just cook it on the stove top. You just want everything to get heated and allow the meat mixture to cook down slightly. You could also omit the hot dogs and use the mixture for sloppy joes too.
- LEAN GROUND BEEF (90% LEAN)
- TOMATO SAUCE
- WORCESTERSHIRE SAUCE
- DRIED MINCED ONION
- GARLIC POWDER
- GROUND MUSTARD
- CHILI POWDER
- CAYENNE PEPPER
- HOT DOGS
- HOT DOG BUNS, SPLIT
- SHREDDED CHEDDAR CHEESE, RELISH AND CHOPPED ONION, OPTIONAL TOPPINGS
- 1 pound lean ground beef (90% lean)
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- Dash cayenne pepper
- 8 hot dogs
- 8 hot dog buns, split
- Shredded cheddar cheese, relish and chopped onion, optional toppings
- In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
- Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 2-3 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings.