Tarantula Tacos

 

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.