Jack-in-the box tacos (ts)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ⅓ | cup | Refried beans |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Chili powder |
| ¼ | cup | Orgeta or Pico Pica brand mild taco sauce |
| 12 | eaches | Soft corn tortillas |
| 3 | cups | Crisco cooking oil |
| 6 | slices | American cheese |
| 1 | each | Head finely chopped lettuce |
Directions
Slowly brown the ground beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth. When the beef is brown, drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture. Add the salt, chili powder, and 2 Tbsp. of the taco sauce to the mixture. Remove from the heat. In another skillet, heat ¼" of oil until hot. (Test with a small piece of tortilla - it should bubble when dropped into the oil.) Crisco oil will give the food a taste closest to the original. Spread 1/12 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. Pry open each taco slightly. Add ½ slice of American cheese (cut diagonally) and some lettuce. Top with about 1½ tsp.
of the remaining taco sauce. Note: Try to use very thin tortillas for this recipe so that they won't crack when you fold the filled tacos in half before frying. It's best to use warm tortillas and even moisten them along the middle where you will be folding, for additional flexibility. Makes: 12 tacos From: "Top Secret Recipes" Cookbook Posted by: Debbie Carlson Submitted By DEBBIE CARLSON On 12-01-94