Jack in the Box Taco Meat

Jack in the Box Taco Meat

Crunchy tacos topped with American cheese, shredded lettuce and taco sauce.
• 1 pound ground beef
• 1 cups cold water
• 2 tablespoons tomato paste
• 1 tablespoon plain chili powder
• 1 tablespoon masa corn flour
• 1 tablespoon all-purpose flour
• 2 teaspoons salt
• 1 teaspoon Accent seasoning (I used seasoned salt)
• 1 teaspoon garlic powder
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1 dash ground black pepper
• 1 dash cayenne pepper

Brown the ground beef. Add in remaining ingredients and bring to a boil and let boil for five minutes. Let cool slightly. Put in your food processor to puree. For each taco I used 3 tablespoons of meat. Heat your tortillas in the microwave so they are pliable and don’t break.
Fold the tacos over, and then put them in a ziploc bag. Put them on a cookie sheet to freeze individually before putting in a Ziploc…
Heat your fryer or oil in a pot to 350. Fry for 1-2 minutes. Pry open the hot taco (careful!) and add a triangle slice of American cheese, shredded iceburg lettuce, and the Jack in the Box Taco Sauce:

Jack in the Box Taco Sauce:

• 1 cup cold water
• 1/4 cup chili sauce (not ketchup!)
• 2 1/2 tablespoons white vinegar
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Season-All salt
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 1/4 teaspoon white pepper
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon ground coriander (I left this out because I didn’t have any)
• 1/8 teaspoon ground cumin
• 1 pinch ground cloves
• 1 pinch smoked paprika (or chipotle chile powder)

Mix all the ingredients in a pan and bring to a boil. Let boil for 5 minutes, then remove from heat to cool. This was very close to the sauce –it could have had a bit more heat and tang to your liking.
Frozen and ready to go for a dip in the fryer and fry, drain, fill and enjoy!