Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5 to 7 minutes, breaking the beef into small crumbles, until browned and the onion has softened. Drain excess grease if necessary.
Stir in The Spice Girl Kitchen Mexican spice blend, tomato paste, and salt. Cook for 30 to 60 seconds, stirring constantly, until fragrant. Pour in the water and stir until combined. Reduce the heat to medium-low and simmer for 3 to 5 minutes, stirring occasionally, until the mixture thickens into a lightly saucy taco filling. Taste and adjust the salt as needed.
While the taco meat simmers, heat a grill pan or skillet over medium heat. Add the hot dogs and cook for 5 to 7 minutes, turning occasionally, until heated through and lightly browned.
Lightly butter the cut sides of the hot dog buns. Place them cut-side down in a warm skillet or on a griddle for 1 to 2 minutes, until golden brown.
Place one hot dog in each toasted bun. Divide the warm taco meat evenly among the hot dogs, then sprinkle with shredded cheese. Allow the cheese to soften from the heat of the meat. Top with shredded lettuce, crushed tortilla chips, and a drizzle of salsa verde.
Finish with fresh cilantro and a squeeze of lime, if desired. Serve immediately while the buns are toasted and the tortilla chips are crunchy.
