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In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spatula until fully cooked and no pink remains. Drain any excess fat.

Add the sliced hot dogs to the pot with the browned ground beef. Stir to combine and cook for 2-3 minutes, allowing the hot dogs to heat through slightly.

Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the water and add the tomato paste. Stir well to combine, breaking up the tomato paste until it's fully incorporated into the mixture.

Add the whole milk to the pot and bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.

Stir in the sliced black olives and sour cream until well combined.

Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.

Add the pre-cooked spaghetti directly to the pot with the sauce. Using tongs, thoroughly mix the spaghetti and sauce together until the pasta is fully coated.

Serve immediately in bowls, garnished with additional hot dog slices and black olives, if desired.


In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spatula until fully cooked and no pink remains. Drain any excess fat.

Add the sliced hot dogs to the pot with the browned ground beef. Stir to combine and cook for 2-3 minutes, allowing the hot dogs to heat through slightly.

Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the water and add the tomato paste. Stir well to combine, breaking up the tomato paste until it's fully incorporated into the mixture.

Add the whole milk to the pot and bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.

Stir in the sliced black olives and sour cream until well combined.

Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.

Add the pre-cooked spaghetti directly to the pot with the sauce. Using tongs, thoroughly mix the spaghetti and sauce together until the pasta is fully coated.

Serve immediately in bowls, garnished with additional hot dog slices and black olives, if desired.
