Jack-in-the-box taco

12 servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
⅓ cup Refried beans
¼ teaspoon Salt
2 tablespoons Chili powder
¼ cup Ortega taco sauce
12 Soft corn tortillas
3 cups Cooking oil(Crisco prefer'd)
6 slices American cheese
1 Head lettuce, chopped fine

Directions

1) Slowly brown ground beef over low heat, using wooden spoon to chop and stir meat, keeping it very fine and smooth. 2) When beef is browned, drain fat. 3) Add refried beans and use wooden spoon to smash the whole beans into the mixture, creating a smooth texture. 4) Add the salt, chili powder, and 2 tbs. of the taco sauce to the mixture. Remove from heat. 5) In another skillet, heat ¼" of oil until hot. (Test with small pc. of tortilla--it should bubble when dropped into the oil.) Crisco oil will give the food a taste closest to the original. 6) Spread 1/12 th of beef mixture on center of each tortilla. 7) Fold tortillas over and press so that the beef filling acts as an adhesive and holds 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 ½ slice of american cheese (cut diagonally) and some lettuce. Top with abt. 1½ tsp. of remaining taco sauce.

Yield: Makes 12 Tacos

Older than McDonald's and Burger King, Jack-in-the-Box, is the world's 5th largest hamburger chain, with 1,089 outlets (by the end of 1991) in 13 states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast-food world--a whopping 45 items.

Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the-Box Taco has been served since the inception of the chain, with very few changes over the years.

Source: "Top Secret Recipes" by Todd Wilbur

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