Ingredients
1
box (4.7 oz) Old El Paso™ Stand ’n Stuff Taco Shells (10 Count)
1
lb lean (at least 80%) ground beef
1
packet (1 oz) Old El Paso™ Original 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
Preparation
Heat oven to 325°F. Heat taco shells in oven as directed on box.
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.
Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
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.
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.
