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

• 1 lb ground beef
• 12 cup refried beans
• 14 teaspoon salt
• 2 tablespoons chili powder
• 14 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

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.

ground beef, beans, salt, chili powder, taco sauce, corn tortillas, cooking oil, american cheese

Taken from www.food.com/recipe/tsr-version-of-jack-in-the-box-tacos-by-todd-wilbur-83022 (may not work)