Jack in the Box-Style Crispy Tacos

These homemade crispy tacos are packed with bold, smoky taco meat, deep-fried to perfection, and finished with melty American cheese, crisp lettuce, and Taco Bell hot sauce for that classic fast-food flavor.

Yields: 30 tacos
Prep Time: Approximately 25 minutes (Chopping, cooking meat, and assembling)
Cook Time: Approximately 15 minutes (10 minutes for simmering meat + 2 minutes per taco batch for frying)
Special Equipment: Food Processor and Deep Fryer (or a deep skillet)

Ingredients

Taco Meat (Double Batch)

• 2 lbs 80/20 ground beef

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 jalapeño, diced (optional for heat)

• 1 (10 oz) can Pace enchilada sauce

• 2 tbsp chili powder

• 2 tsp cumin

• 2 tsp onion powder (or sub with 2 packets taco seasoning)

• 4 tsp garlic powder

• 4 tsp smoked paprika

• 4 tbsp Johnny’s French Dip or 2 tbsp each Worcestershire & soy sauce

  For Assembling & Frying

• 30 corn tortillas

• American cheese slices, cut in half diagonally

• Shredded lettuce

• Taco Bell hot sauce, or your favorite taco sauce

• Vegetable oil, for frying
  

Directions

1. Cook the Taco Meat: Heat a large skillet over medium heat. Add chopped onion, bell pepper, and jalapeño; sauté 5–7 minutes until softened. Add ground beef, break it up with a spatula, and cook until browned. Blot out most of the grease with a paper towel. Stir in enchilada sauce, chili powder, cumin, onion powder, garlic powder, smoked paprika, and Johnny’s. Reduce heat to low and let simmer for 10 minutes, stirring occasionally, until thickened.

2. Process the Meat for Texture: Transfer the cooked mixture to a food processor. Pulse several times until the texture resembles Jack in the Box filling (fine and pasty - trust the process!).

3. Soften the Tortillas: Heat 30 tortillas in a microwave tortilla warmer for 50 seconds (10 at a time).
   Alternative: Stack tortillas between two salad plates, wrap with damp paper towels, and microwave 50 seconds to make pliable and prevent cracking.

4. Fill & Freeze the Tacos: Place 1½-2 tbsp of meat mixture in the center of each tortilla. Fold tortillas in half and gently press to seal. Stack tacos with parchment paper between each one. Place in a ziplock bag and freeze overnight (helps keep the meat inside when frying).

5. Fry the Tacos: Heat oil in a deep fryer or deep skillet to 375°F. Fry frozen tacos for about 2 minutes, flipping, if necessary, until golden brown and crisp.

6. Add Cheese & Toppings: Place a half slice of American cheese inside each hot taco. Top with shredded lettuce. Drizzle with Taco Bell hot sauce.