Tarantula Tostadas Or Tacos Recipes

Steps:

• 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.

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.

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!

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.

Steps:

• Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, garlic, jalapeno, onion, chili powder, cumin and cayenne pepper in a slow cooker. Place beef on top and cook on high for 6 hours or low for 8 hours.
• Remove beef to a cutting board and when cool enough to handle, shred and place in a large bowl.
• Strain remaining liquid and add the strained liquid and remaining 1 tablespoon of lime juice to beef and stir to combine.
• Warm shells in oven according to directions. While Tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on high or until warm.
• Top shells with beans, meat, lettuce, cheese, and salsa and enjoy.

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.