Set a large skillet over medium-high heat. Once hot add the ground sirloin and cook, breaking down with a wooden spoon, until crumbled and golden brown, about 8 to 10 minutes. Stir in half of the onions and cook for a minute or two longer. Add the taco seasoning, black beans and tomato sauce, and stir, cooking on low for about 5 minutes. Set aside.

To make the pico de gallo, in a large bowl, combine the tomatoes, the remaining onion, jalapeño, cilantro, half of a lime juiced, salt and pepper until well incorporated.

In a separate bowl, mash together the avocado with the remaining lime juice half. Add a couple spoonfuls of the pico de gallo and stir to combine. Set aside.

Set a skillet over medium heat with a bit of olive oil. Add the hot dogs and cook until crispy and seared on all sides, about 5 minutes. Split the hot dog buns and insert a hot dog in each, placing them on a platter. Top each hot dog with some of the taco meat mixture. Sprinkle with cheese, lettuce, pico de gallo and guacamole. Serve immediately, and enjoy!