2am Tacos aka Jack-in-the Box Tacos Dupe
This recipe for 2am Tacos from The Whole Smiths is a healthy Jack-in-the-Box tacos dupe, the infamous 2 for 99¢ tacos, that we all enjoyed in our earlier years. They’re a breeze to make and uses ingredients that you can feel good about indulging in.
The Ultimate Jack-in-the-Box Dupe.
If you’re a late millennial or Gen-Xer, you know exactly where I’m going with these tacos. In my late teens and early 20’s these 2 for 99¢ tacos were where it was at for broke college students. They were the ultimate go-to after hitting the bars and quenching that insatiable midnight snack attack. You could literally have 10 tacos for just $5, it was a godsend.
Not only were they cheap, they were absolutely delicious. While I’m sitting here trying to figure out how to explain how delicious a strange meat paste with some processed cheese wedged into a tortilla that is deep fried is, I realize I might lose some of you. But hear me out, it works! Not only that, but I’ve figured out to take all of the junk out of it and created a version on this wacky meat paste taco that you can enjoy guilt-free.
The Road to 2am Tacos.
Ever since I started this blog, I wanted to recreate these tacos. I put more time into thinking about these dumb tacos that I care to admit. While I don’t eat fast food much at all these days, I’d always think about these tacos. Maybe it was the nostalgia of it all or wanting what I couldn’t have (the have gluten, therefore it’s off the table) but I needed to crack the code. I finally did and you can find the recipe in my second cookbook, Real Food Every Day. But the time has come to share it with the greater internet. My gift to you.
When I finally decided to make this Jack-in-the-Box taco dupe happen, I rolled up my sleeves and did a little research to find out just what was in these magical tacos. Oh boy, what a mess. I couldn’t pronounce many of the ingredients and their “beef” is a mixture of beef, chicken and textured vegetable protein aka TVP. That last strange ingredient is apparently some processed form of soy to keep the price low. While there are other suspicious ingredients, this should be enough to convince you these delicious tacos are made of garbage.
These 2am Tacos Are Easy to Make at Home.
But never fret! I’ve cracked the code. You don’t need a million ingredients. You don’t need a deep fryer. And you most certainly don’t need TVP or whatever the hell they call it. I made a few simple swaps and created a health version you can make at home, and you don’t need to be wasted to enjoy it!
First thing I did was get my beef in order. I like using an 80/20 blend for this particular recipe as the additional fat lends itself to that fatty fast-food flavor. But really, use what you prefer. I also recommend using a grass-fed beef for even more health benefits but it’s not necessary. There’s no need to blend any soy, chicken or other wacky ingredients. We’re just going to add some awesome spices to kick up the flavor.
You may be asking yourself, “But what about the meat paste texture Michelle?”. Don’t even worry, I got you, stick with me. We’re going to use refried beans and blend them with the beef to recreate that infamous beef texture. While it may sound strange to add your ground beef and beans to a blender and blend it until it looks like cat food, I assure you it’s fantastic.
Assembling Your Tacos.
Once you created that delicious meat paste, you’re ready to make your taco. First thing you’re going to do is add avocado oil to a frying pan to fry the tacos. This is another way I cleaned up this recipe. We don’t need to dive into the whole seed recipe ordeal but avocado oil is a healthier oil to cook with that can reach a higher temperature for frying.
Lets’s chat American cheese now. Not the best ingredient traditionally but you can find cleaner options. Horizon has an organic version and Trader Joe’s isn’t that awful either. You’re only going to use half of a slice per taco anyways, so considering how much of this recipe I have cleaned up, it’s fiiiine. I wouldn’t recommend using cheddar as part of what makes this recipe work is that gooey cheese.
Once your oil is hot, you’re going to scoop and spread some of that meat paste and a triangle of the American cheese onto a corn tortilla. and place it flat into the pan. Fry the tortilla for about 15 to 20 seconds until the tortilla is soft and pliable and fold it in half. You’ll continue to fry the taco in this shape on both sides until the tortilla is lightly crisped.
Once fried, you’re going to open it up slightly and stuff some shredded lettuce and hot sauce into it. Use your favorite hot sauce but the one I use is the Taco Bell Hot that you can find in a bottle at the store. It’s the closest consistency and flavor I’ve found that you can purchase at the store. Or go run into a Jack-in-the-Box and ask them for a few packs, whatever floats your boat.
Enjoy Jack-in-the Box Tacos Dupe!
Now that I’m in my 40’s and don’t drink, I enjoy these tacos just as much at 5pm with a salad as I did at 2am with one more shot in college. Pair them alongside an Athletic Brewing beer my Summer Corn + Tomato Salad, even if it’s in the middle of winter. This recipe makes about 10 tacos but be prepared for them to go, fast!
2am Tacos
Ingredients
- 1/4 cup + 1 teaspoon avocado oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons onion granules
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3/4 cup refried beans
- 1 teaspoon lime juice
- 6 slices American cheese sliced in half diagonally
- 12 corn tortillas
- 1 cup shredded iceberg lettuce
- Hot sauce your choice
Instructions
- Heat a large frying pan over medium heat and add 1 teaspoon of the avocado oil. Once the oil is hot, add the ground beef, salt, chili powder, onion granules, garlic powder, cumin, and cayenne. Use a spatula to break up the ground beef, and cook it for 7 to 8 minutes, until it is cooked through and lightly browned. Add the refried beans and lime juice and stir to combine.
- Transfer the beef-and-bean mixture to a blender and blend for 10 to 20 seconds, until it is a uniform consistency—what I like to call “meat paste.”
- To assemble each taco, lay a triangle of American cheese on one half of a tortilla. Spread 2 tablespoons of the meat filling over the top of the cheese, being careful not to spread the meat all the way to the edge. Repeat with the remaining tortillas, cheese, and meat filling.
- Line a plate with a few layers of paper towels and place it near the stovetop.
- Pour the remaining 1/4 cup avocado oil into a small frying pan over medium-high heat. Once the oil is hot, place a tortilla flat in the pan and let it sit for 15 to 20 seconds, until the tortilla becomes pliable. Fold the empty side of the tortilla over the top to create the “taco shape.” Cook the taco for an additional 10 seconds, flip it, and cook the other side for 20 to 30 seconds, until the shell has crisped up and is lightly browned. Immediately transfer the taco to the paper towel–lined plate to drain. Gently open the taco and insert [1/4] cup of the shredded lettuce and hot sauce to taste. Repeat for the remaining tacos. Serve hot.
