Tarantula Tacos

Name: Tarantula Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Mexican
Ingredients: 454 grams lean (at least 80%) ground beef; 355 milliliters shredded lettuce; 20 extra larges pitted ripe olives; 113 grams cup shredded Cheddar cheese; 59 milliliters sour cream; 28 grams package Old El Paso® taco seasoning mix; 133 grams box Old El Paso® Stand n Stuff® taco shells; 177 milliliters medium tomato, chopped; 158 milliliters water

Tarantula Tacos is a gluten free main course. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 405 calories, 28g of protein, and 23g of fat. This recipe serves 5. This recipe is typical of Mexican cuisine. If you have stand 'n taco shells, lettuce, cream, and a few other ingredients on hand, you can make it. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes around 30 minutes. k.a. my version of Kogi BBQ’s short-rib tacos).

Instructions

Heat oven to 325°F.

Equipment you will use

Oven

Heat taco shells in oven as directed on box.

Ingredients you will need

Taco Shells

Equipment you will use

Oven

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.

Ingredients you will need

Taco Seasoning Mix

Ground Beef

Water

Beef

Equipment you will use

Frying Pan

Remove from heat.

Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.

Ingredients you will need

Taco Shells

Lettuce

Cheese

Tomato

Beef

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.

Ingredients you will need

Sour Cream

Equipment you will use

Ziploc Bags

For each spider, top taco with 1 olive, pitted end down.

Ingredients you will need

Olives

Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.

Ingredients you will need

Sour Cream

Olives

Equipment

Oven

Frying Pan

Ziploc Bags

Ingredients

Servings:

454grams

lean (at least 80%) ground beef 355milliliters

shredded lettuce 20extra larges

pitted ripe olives 113grams

cup shredded Cheddar cheese 59milliliters

sour cream 28grams

package Old El Paso® taco seasoning mix 133grams

box Old El Paso® Stand 'n Stuff® taco shells 177milliliters

medium tomato, chopped 158milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.