Jack’s Out of the Box Tacos

It’s been a while since I gave my Jack In the Box Copy-Cat Taco recipe a whirl. Come to think of it, it’s been a while since I’ve had the real thing. In California fast food restaurants costs as much as a sit down diner. For those prices I want to be waited on and not bus my own table.

Years ago I can remember talking with a coworker about how Kiddo and I loved the greasy, pasty tacos from Jack In the Box. She was Mexican, having grown up in Mexico. I suspect she might have even been illegal. Personally, I don’t care. I don’t want gang bangers, hard-core criminals, drug dealers and human traffickers in our country, that’s for sure. But someone willing to work hard who’s just looking for a better life, I’ve got no issue with them. We need to fix the immigration process so that people like Carla can get in more easily while keeping the riffraff out. Race has nothing to do with it. I can think of a few people born right here in the USA that I’d like to send elsewhere. Consider this my rant for the day.

Anyway, I had told Carla that Kiddo and I actually made Jack In the Box tacos at home. Much to my surprise, Carla asked for the recipe. Whenever her parents come to visit, the first thing they want to do is go to Jack In the Box. Naturally, I was happy to share the recipe with her.

Since then, I’ve made a few changes. There’s more beef, refried beans, spice and taco sauce than my previous recipe. I’ve also added tomatoes, something the first recipe lacked completely. I guess you could say these are all around just a better fast-food taco. And in all honesty, it was a chance to try out my latest kitchen toy. Hope you enjoy!

Jack-in-the-Box Style Tacos Round 2
1 cup Lettuce
2 firm Roma Tomatoes
1 cup Vegetable Oil
12 Taco Size Corn Tortillas
Cooking Spray as needed
1-1/2 lbs Ground Beef
1 (16 oz) can Refried Beans
Salt to taste
4 tablespoons Taco Seasoning
Mild Taco Sauce as needed
4 slices American Cheese
Cotija Cheese for dusting, optional

Heat oven to 325-degrees. Shred lettuce. Seed and dice tomatoes. Set aside.

In a high-sided skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).

Once the oil is hot, spray a tortilla with cooking spray. Fold in the palm of your hand, sprayed side in, and place the frame insert into place. Secure with the second piece of the mold on the outside to hold the tortilla in place. Working with one or two tortillas at a time, place into the hot oil. Roll over onto one side, count to 4, turn to the other side, count to 4.

Working quickly with tongs remove the inserted frame from the tortilla, then gently grab shell, lift and allow oil to drain back into the skillet. Place fired shells on a wire rack to drain. Repeat until all the shells have been lightly fried. (Should have shape yet be pliable, not hard).

Slowly brown the ground beef over medium heat, breaking into smaller pieces as it brown. When the beef is brown, drain the fat. Add the refried beans and use the rubber ricer or the back of a wooden spoon to smash any whole beans into the mixture, creating a more smooth texture.

Add the seasonings, stir to blend. Add the taco sauce a little at a time until the mixture is moist and paste-like; remove from the heat. Gently open each soft taco shell, spread the meat mixture filling from the center outward to cover half of each tortilla almost to the edge. Place the filled tacos back on the wire rack inside a rimmed baking sheet.

Cut sliced cheese in thirds. Tuck a piece of cheese inside each taco. Spray lightly with cooking spray to help give it that “just fried” finish. Place in the heated oven, back until the cheese has melted.

Once warmed, gently pry the tacos open just enough for a scattering of lettuce and tomato. Sprinkle lightly with Cotija Cheese, serve and enjoy.

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