Spider Taco Ring Recipe
Add to the spookiness of Halloween with this filling and delicious Spider Taco Ring recipe!
2 tbsp. vegetable oil
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 1/2 tsp. kosher salt, divided
3/4 lb. ground beef
1 (14.5-oz.) can black beans, rinsed and drained
1/2 c. water
4 tsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 1/2 c. shredded cheddar cheese
3 (8-oz.) cans crescent rolls
2 c. (or more) shredded lettuce
3/4 c. (or more) chopped tomatoes
1/4 c. (or more) Royal Crest sour cream
2 black olives, pitted
In a large skillet over medium heat, heat oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 4 to 5 minutes. Add beef and cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 5 minutes more. Drain any excess fat.
Stir in beans, water, chili powder, cumin, oregano, and remaining 2 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and warmed through, about 5 minutes. Remove from heat and let cool. Stir in cheese.
Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment.
For the spider body, unroll 2 cans of crescent rolls and divide into triangles. Arrange triangles on one prepared sheet with all the points facing out and the shortest sides of the triangles overlapping to form an empty 6" circle in the center.
Spoon cooled taco mixture over overlapping portion of rolls, creating a ring of filling. Fold pointed ends of rolls over filling and tuck under (some filling may peek out between strips; that’s okay).
For the legs, separate remaining can of crescent rolls into triangles. Fold the tip of the triangle inward by 1", then roll triangles up from the longest side, creating a thin rod about 7" long. Arrange on second prepared sheet in the shape of a wide “V,” then repeat with remaining crescent rolls.
Bake spider body on lower rack until golden brown and cooked through, 15 to 20 minutes. Bake spider legs on upper rack until golden brown, 10 to 12 minutes. Let cool slightly.
Arrange spider body on a platter. Insert 4 legs on each side of the body between strips so they’re standing upright. Fill center of body with lettuce, tomatoes, and sour cream in stripes; stick olives in sour cream for the eyes. Serve with more sour cream, lettuce, and tomatoes alongside, if desired.
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