Cue Up Game Day Soundtracks

Hear what the crowd hears. If you can’t be at the stadium for the big game, cue up our soundtrack at home for that gameday feeling!

Feel like you’re at the Game

From Wildcat Walk to the U of A Chant, GEICO brings the sights, sounds and spirit of game day to Wildcat fans throughout Arizona.

From the stadium to your kitchen, these are the official gameday recipes to fire up for your next watch party.

Ingredients

Buns
Beef Hot Dogs
Thin Bacon
Sliced onions (for sautéing) or chopped if eaten raw
Chopped tomatoes
Condiments: mayonnaise, mustard, ketchup, hot sauce, jalapenos, salt & pepper

Instructions

Place the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening & shrinking while you cook it.
At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge.
Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy. Cooking the onions with the bacon fat gives them an amazing taste!
The buns should be steamed since the bread needs to be soft. The easiest way to steam them is to loosely wrap them in paper towels (or large ziploc bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.
After you steam the buns, place the hot dog in the bun.
Add about 1 tablespoon of cooked or raw onions.
Then add about 2 tablespoons of chopped tomato.
Spread some mayonnaise over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.

Prep: 1 hour
Cook: 15 minutes
Servings: 7

Ingredients
1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chiles, drained
1 package (1 pound) egg roll wrappers (14 count)
1 large egg white, lightly beaten
Oil for deep-fat frying
Salsa and additional sour cream

Instructions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.

Ingredients
Water
Sugar
Salt
Oil
Flour
Cinnamon

Instructions
Boil water, sugar, salt, and vegetable oil. Remove from the heat, then stir in flour.
Transfer the dough to a pastry bag and pipe into strips.
Fry the strips in hot oil until they're golden.
Drain the churros, then roll in cinnamon-sugar