TSR Version of Jack-In-The-Box Tacos by Todd Wilbur

1. 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. 2

   When the beef is brown, drain the fat.

3. 3

   Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.

4. 4

   Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.

5. 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. 6

   Spread 1/12 of the beef mixture on the center of each corn tortilla.

7. 7

   Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.

8. 8

   Drop each taco into the pan of hot oil and fry on both sides until crispy.

9. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.