Tarantula Tacos

Turn simple tacos into fun Halloween surprises with these simple olive toppers.
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30 Minutes Total
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5 Servings


Ingredient List
  • Small check mark in a circle icon 1 box (10 shells) Old El Pasoᵀᴹ Stand N' Stuffᵀᴹ Taco Shells
  • Small check mark in a circle icon 1 lb (500 g) lean ground beef
  • Small check mark in a circle icon 1 pkg Old El Pasoᵀᴹ Taco Seasoning Mix
  • Small check mark in a circle icon 1 cup (250 mL) water
  • Small check mark in a circle icon 1 cup (250 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 1 1/2 cups (375 mL) shredded lettuce
  • Small check mark in a circle icon 1 medium tomato, chopped (3/4 cup/175 mL)
  • Small check mark in a circle icon 1/4 cup (50 mL) sour cream
  • Small check mark in a circle icon 20 extra-large pitted ripe olives
Preparation
  1. Heat oven to 350ºF. Heat taco shells in oven as directed on box.
  2. Meanwhile, in 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; cook uncovered about 7 to 8 minutes, stirring frequently, until almost all 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 food-storage plastic bag. 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 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.