TARANTULA TOSTADAS (OR TACOS)
I have to admit, every once in a while I've just gotta play with my food. Being an adult is hard work, so sometimes you just have to say NO. This cute idea is from Betty Crocker, but they used the Old El Paso Stand 'n Stuff shells with the flat bottoms. Since I couldn't find them, I used tostada bowls. More room for more spiders! You can add whatever else you like - I added some refried beans as the first layer and also some guacamole.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Heat tostada or taco shells in oven as directed on box, usually just a couple of minutes.
- In a 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 and cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
- Spoon beef mixture into heated tostada or taco shells. Top with cheese, lettuce and tomato.
- Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut VERY tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spider web.
- 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.
- BOO!
Nutrition Facts : Calories 258.2, Fat 17.3, SaturatedFat 8.4, Cholesterol 73.9, Sodium 667.9, Carbohydrate 5.2, Fiber 1.7, Sugar 1.9, Protein 20.4
TARANTULA TACOS
Provided by Food Network
Time 30m
Yield 5 servings
Number Of Ingredients 9
Steps:
- 1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 10 to 15 minutes, stirring occasionally.
- 2. Heat taco shells and flour tortillas as directed on packages.
- 3. Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
- 4. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately.
DEEP-FRIED TARANTULA SPIDER
Steps:
- In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
- With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
- Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
- Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
- Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.
TARANTULA TACO DIP OR SALAD
This recipe came to me from a friend years ago. Not sure who but they must have been a good friend to provide this recipe. Served sizzling from the oven with a side of your favorite nacho chips. This recipe is sure to be a huge winner with the family or great at parties.
Provided by Cherie Szilvagyi
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 15
Steps:
- 1. On Medium heat, brown the ground beef, salt, pepper and onion. Add Ortega Taco seasoning packet and water and continue to heat until the water is reduced and taco meat has a nice consistency but is not wet.
- 2. In the bottom of a 9" by 13" pan spread the refried beans. Spread the meat mixture on top of the beans and pat with a spatula until level.
- 3. Layer on the diced tomatoes, pour the bottle of Ortega medium sauce over the tomatoes and meat mixture. Layer on the shredded sharp cheddar cheese and bake at 350 degrees for 30 minutes.
- 4. When the cheese is golden brown and bubbly remove from the oven. Frost the top of the dish with the sour cream and put the black olives on top for garnish. You may also use chopped scallions or green onions for garnish. This dip can be a main meal dish if you put in a fried flour tortilla shell and serve with chopped iceberg lettuce. When putting the Tarantula dip in the fried shell, I put the sour cream and black olives on as a dollop instead of spreading the sour cream on the whole dish. This dish is best when served warm from the oven.
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