For the Pico de Gallo:
• 2 medium red onions, diced
• 2 to 3 medium tomatoes, diced
• 2 jalapeño peppers, seeded and diced small
• 1/2 bunch fresh cilantro, chopped (leaves only)
• Juice of 2 limes
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the Taco Sauce:
• 1 tablespoon oil
• 1/2 cup chopped onion
• 1 pound 80% lean ground chuck
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1 cup tomato juice

For the Hot Dog:
• 8 all-beef hot dogs
• 8 Turano Bleacher Bun™ Plain Hot Dog Buns
• 8 hard taco shells
• 8 ounces cheddar cheese, shredded

① Preheat the oven to 425°F. Combine all ingredients for the pico de gallo in a medium bowl. Cover and chill until ready to use.
② For the taco sauce, heat the oil in a large sauté pan over high heat and cook the onions until golden brown. Add the ground chuck, stirring until crumbly, and then add the chili powder, paprika, salt, and garlic powder. Cook, stirring, until the meat is no longer pink, about 5 minutes. Drain off the excess fat and add the tomato juice. Reduce the heat to low and cook the meat, stirring, until the juices almost dry up. Remove the pan from the heat and cover to keep warm until ready to serve.
③ Preheat the grill to medium-high and lightly oil the grill grates. Place the hot dogs on the grill and cook them for 6-8 minutes, turning frequently. Toast the buns on the grill.
④ To build, place a taco shell inside each bun and a hot dog inside the taco shell. Top with taco sauce, pico de gallo, and cheese. Enjoy!