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The University of Arizona game day
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GEICO brings that gameday magic home to all Arizona Wildcat fans!

The University of Arizona game
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Traditions

Wildcat Walk


Tailgating on the Mall

Team Run Out

Honorary Captain


Band Tuba Dance at Halftime

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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


Directions


  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. After you steam the buns, place the hot dog in the bun.

  6. Add about 1 tablespoon of cooked or raw onions.

  7. Then add about 2 tablespoons of chopped tomato.

  8. Spread some mayonnaise over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.

Sonoran Dog

1st recipe.avif
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Prep: 1 hour

Cook: 15 min.

Yield: 7 servings


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


Directions

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

Mini Chimichangas

2nd recipe.avif
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Churros

3rd recipe.avif

Ingredients

  • Water

  • Sugar

  • Salt

  • Oil

  • Flour

  • Cinnamon


Directions

  1. Boil water, sugar, salt, and vegetable oil. Remove from the heat, then stir in flour.

  2. Transfer the dough to a pastry bag and pipe into strips.

  3. Fry the strips in hot oil until they're golden.

  4. Drain the churros, then roll in cinnamon-sugar

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