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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tacos 174g Recipe makes 12 tacos) |
||
| Calories 671 | ||
| Calories from Fat 574 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.9g | 98% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 18.5g | ||
| Polyunsaturated Fat 30.5g | ||
| Trans Fat 0.5g | ||
| Cholesterol 33mg | 11% | |
| Sodium 274mg | 11% | |
| Potassium 304mg | 8% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 0.9g | ||
| Protein 11.7g | 23% | |
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Jack-in-the-Box Tacos
By: Hey Jude
Feb 4, 2004
I was totally addicted to these tacos when I was a teen-ager, I remember going through the drive-thru and ordering a big bag of these for all my friends (in the back seat, necking).I'm guessing at the prep and cook times. This is from Top Secret Recipes by Todd Wilbur.
12 tacos
Ingredients
- 1 lb ground beef
- 1/2 cup refried beans
- 1/4 teaspoon salt
- 2 tablespoons chili powder
- 1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
- 12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
- 3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
- 6 slices American cheese
- 1 head finely chopped lettuce
Directions
1
Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.2
When the beef is brown, drain the fat.3
Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.4
Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.5
In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).6
Spread 1/12 of the beef mixture on the center of each corn tortilla.7
Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.8
Drop each taco into the pan of hot oil and fry on both sides until crispy.9
When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.10
Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains
- Main Ingredient > Beans
- Cuisine > North American > United States
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: LsuGrrl
On May 29, 2009
out-freaking standing...... we have been known to drive 4 hours for Jack-in-The-Box.... ya we crazy lol
From: Chef of 5
On May 24, 2009
These were SOOO good! Definitely not healthy, but every so often you have to indulge! I can't tell you how close they are to Jack in the Box's, b/c I never tried them there, but these are darn good! Make sure the tortillas are good and warm. I put mine in the microwave before filling with meat and they didn't crack that way. I only used maybe a cup and a half of oil in a small skillet and just fried a couple at a time and it worked really well, although be warned, that the oil splatters everywhere if you do it on the stovetop! I would use your deep fryer if you have one! Much safer! These taste great!! We loved them! Thanks for posting Jude!
From: simplemom
On Jun 28, 2008
I finally had a chance to make these. The only change I made was to add some cayenne pepper to the meat mixture. These were really, really good! I spent a lot of time saying naughty words while I was cooking these, due to grease splattering all over my face, so my husband suggested that next time I make these, and there will be a next time, I should buy hard shell corn taco shells and rub some olive oil on them and bake them in the oven with the meat in them. I am going to try that and I'll let you know how that compares. Thanks so much for this recipe!!
From: Chef #275901
On Dec 21, 2005
What a great flashback to College days in northern California — this is a great recipe. I had some trouble folding the 1st tortilla even though I warmed them in the oven. It still cracked. I used the microwave for the rest and it worked much better. Also, I remember the originals being spicier. It may have been hot sauce added later.
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