Tarantula Tostadas (Or Tacos)

Recipe by Sandi From CA
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tostadas (bowls) or 4 taco shells (Old El Paso Stand 'n Stuff shells)
  • 1
    lb lean ground beef (at least 80%)
  • 1
    (1 ounce) package taco seasoning mix
  • 23
    cup water
  • 1
    cup shredded cheddar cheese (4 oz)
  • 1 12
    cups shredded lettuce
  • 1
    medium tomatoes, chopped (3/4 cup)
  • 14
  • 20
    extra-large pitted black ripe olives (whichever is largest) or 20 jumbo black olives (whichever is largest)
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DIRECTIONS

  • Heat oven to 325°F.
  • Heat tostada or taco shells in oven as directed on box, usually just a couple of minutes.
  • 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 to medium and cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
  • Spoon beef mixture into heated tostada or taco shells. Top with cheese, lettuce and tomato.
  • Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut VERY tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spider web.
  • For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around whole olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.
  • BOO!
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