| 1 | box (4.7 oz) Old El Paso® Stand 'n Stuff® taco shells |
| 1 | lb lean (at least 80%) ground beef |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 2/3 | cup water |
| 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°F. 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 5 minutes, 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 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 whole olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive. |
| No change. |
|
| Serve tacos with other favorite Halloween recipes like Spooky Brownies. |
Nutrition Information:
440 ( 250); 28g ( 12g, 1g); 90mg; 1150mg; 22g ( 2g, 3g); 24g 15%; 6%; 20%; 15% 1 1/2 ; 0 ; 0 ; 2 1/2 ; 3 1 1/2