Yield: 10 franks
|½ pounds||Ground beef|
|1 cup||Onion, chopped, divided|
|4 ounces||Green chilies, whole, can|
|1 cup||Sour cream|
|2 tablespoons||Onion, finely chopped|
|10 eaches||Buns or taco shells|
|⅔ cup||Barbecue sauce|
|1 teaspoon||Lemon or lime juice|
|\N \N||Shredded cheddar cheese -opt|
|\N \N||Crushed corn chips -opt|
CONY ISLAND TOPPING
MEXICAN SOUR CREAM SAUCE
Place franks on grill over medium coals. Grill 8-10 minutes, turning occasionally. Place each grilled frank on bun or taco shell. Serve with Cony island topping or Mexican Sour Cream sauce.
Cony Island Topping:
Cook ground beef and ½ c. onion in frying pan over medium high heat until beef looses it's pink color, stirring frequently. Pour off drippings. Stir in barbecue sauce and cook until slightly thickened, 2 to 3 minutes. Top each frank with sauce and sprinkle with remaining onion.
Mexican Sour Cream Sauce
Rinse chilies and pat dry. Chop and add to sour cream, onion, and lemon juice. Use as topping for above franks. Sprinkle with cheese and corn chips if desired.
Summertime Celebrations Phamphlet, Oklahoma Dept of Agriculture **JJ**123195.0112
Submitted By JJ JUDKINS On 12-31-95