Tarantula Tacos
1 box (4.7 oz) Old El Paso Stand 'n Stuff taco shells
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso 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
Heat oven to 325°. 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. Makes 5 servings
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