tarantula tacos

Tarantula Tacos

5 Servings

  • 1 box (4.7 oz.) Old El Paso Stand 'n Stuff taco shells
  • 1 lb. lean (at least 80%) ground beef
  • 1 package (1.25 oz) taco seasoning mix
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1-1/2 cups shredded lettuce
  • 1 medium tomato chopped (3/4 cup)
  • 1/4 cup sour cream
  • 20 extra-large pitted ripe olives
  1. Heat oven to 325. Heat taco shells in oven as directed on box.
  2. Meanwhile, in a 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked, drain. Stir in taco seasoning mix and water. Reduce heat, stirring frequently, until water has evaporated. Remove from heat.
  3. Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
  4. Spoon sour cream into small resealable fodd-storage plastic bags. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.
  5. For each spider, top taco with one olive, pitted end down. Cut second olive lengthwise into eight pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.