Texas Whoppers
Yield
4 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
frankfurters (hot dogs)
|
*
|
| ½ | cup |
red kidney beans
drained |
|
| 1 | each |
onions
small |
|
| 2 | tablespoons |
green bell peppers
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
pickles, sweet
|
* |
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
cheddar cheese
grated |
|
| 4 | each |
bread, dinner rolls
large, split |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
frankfurters (hot dogs)
|
*
|
| 118 | ml |
red kidney beans
drained |
|
| 1 | each |
onions
small |
|
| 3E+1 | ml |
green bell peppers
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
pickles, sweet
|
* |
| 59 | ml |
sour cream
|
|
| 59 | ml |
cheddar cheese
grated |
|
| 4 | each |
bread, dinner rolls
large, split |
*
|
Directions
Chop franks.
Add kidney beans, onion, green pepper and pickle.
Mix with sour cream and hot sauce.
Chill.
Spoon mixture on bottom half of roll; sprinkle with cheese; replace top roll.
Serve with dill pickles.
