Spider Taco Ring
A whimsical and delicious dish perfect for Halloween or family gatherings, featuring seasoned ground beef, black beans, and a creative presentation in the shape of a spider.
Ingredients
For the filling
- 2 Tbsp vegetable oil For sautéing
- 1 medium yellow onion, chopped Adds flavor
- 3 cloves garlic, finely chopped Enhances taste
- 2.5 tsp kosher salt, divided Enhances flavor
- 0.75 lb ground beef Can substitute with ground turkey or chicken
- 1 can (14.5 oz) black beans, rinsed and drained For added protein and fiber
- 0.5 cup water
- 4 tsp chili powder For spiciness
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1.5 cups shredded cheddar cheese For gooey texture
For the dough
- 3 cans (8 oz. each) crescent rolls The base for the spider
For the toppings
- 2 cups shredded lettuce For garnish
- 0.75 cup chopped tomatoes For freshness
- 0.25 cup sour cream For serving
- 2 pieces black olives, pitted For decoration
Instructions
Preparation
- In a large skillet over medium heat, heat the vegetable oil. Add the chopped onion, garlic, and 1/2 teaspoon of salt, cooking and stirring until they become tender, about 4 to 5 minutes.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, roughly 4 to 5 minutes, and drain any excess fat.
- Stir in the black beans, water, chili powder, cumin, oregano, and the remaining salt. Bring to a boil over medium-high heat, reduce to medium-low, and simmer until it thickens slightly, about 5 minutes. Remove from heat and mix in the cheddar cheese until melted.
Assembly
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Unroll two cans of crescent rolls and arrange them on one baking sheet in a circle with the points facing outwards, overlapping to form a 6-inch empty center.
- Spoon the cooled taco mixture onto the overlapping portion of the rolls. Fold the points of the rolls over the filling and tuck them under.
- Unroll the remaining can of crescent rolls into triangles, fold each tip inward by 1 inch, and roll them up to create 'spider legs'. Arrange these on the second baking sheet.
- Bake the body of the spider on the lower rack for 15 to 20 minutes and the legs on the upper rack for 10 to 12 minutes until golden brown.
- Once baked, place the spider body on a platter, insert the legs, and fill the center with shredded lettuce, tomatoes, and stripes of sour cream. Add black olives for eyes.
Notes
You can prepare the filling a day in advance. Use pre-cooked rotisserie chicken as a filling alternative, and make this gluten-free by using gluten-free crescent rolls. Interested in healthy options? Replace sour cream with Greek yogurt or add more vegetables for added nutrition.