.Spider Tacos.

.Ingredients.
1 box (4.7 oz) Old El Paso taco shells
1 lb lean ground beef
1 pack 01d EI Paso taco seasoning
1 cup shredded Cheddar cheese
1.5 cups shredded lettuce
1 medium tomato,chopped (3/4 cup)
20 extra-large pitted ripe olives
1/4 cup sour cream


.Instructions.
1. Heat oven to 325°F. Heat taco shells in oven as directed on box.

2. Meanwhile, in la-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.

3. Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.

4. Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut a tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb

5. 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.


(Source: RecipeZarr)


Enjoy!

.Jack-o'-Lantern Tamale Bake.

.Ingredients.
.Filling.
1 1/4 lb lean ground beef
1 jar (16 oz) chunky salsa
1 can (7 oz) corn, drained
1 c an (2.25 oz) sliced black olives, drained
1 1/2 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 cup ( 4 oz) shredded cheddar cheese
4 boxes (about 8.5 oz each) cornbread mix, plus ingredients to prepare mix

.Decoration.
Green bell pepper
scallions or chives
roasted red peppers
olive tapenade

.Accompaniments.
Sour cream, chopped scallions
- OR -
tomatoes, guacamole

.You Will Need.
Wilton Iridescents! Jack-O-Lantern Pan


.Instructions.
1. Heat oven to 400°F. Coat pan with nonstick cooking spray.

2. To make Filling: In a large nonstick skillet, brown ground beef; drain. Stir in salsa, corn, olives, chili powder, salt, and pepper; heat 5 minutes, stirring occasionally. Remove skillet from heat; stir in cheese. Keep filling hot.

3. Prepare two boxes cornbread mix according to directions. Spread batter evenly on bottom of pan; spoon in filling to approximately 1-in. from edge of pan. Prepare remaining boxes of mix. Spread batter evenly over filling making sure batter flows into edges of pan.

4. Bake 20 to 25 minutes or until top crust is golden brown and firm to the touch. Remove from oven to wire rack to cool 15 minutes. If cornbread has baked over edge of pan, loosen edges from pan. Place serving plate on top and turn over to release.

5. To decorate: Cut bell pepper into stem, scallions into strips for hair and roasted peppers into triangles for eyes and nose. Arrange on Tamale Bake. Spread olive tapenade into mouth shape.


(Source: Woman's Day)


Enjoy!

.Spooky Eyeball Tacos.

Makes 6 servings, 2 tacos each.


.Ingredients.
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12 TACO BELL® HOME ORIGINALS® Taco Shells
3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (2-1/4 oz.) sliced pitted ripe olives
1 cup of shredded cheddar cheese
1 head of lettuce


.Instructions.
1. Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.

2. Bake at 350°F for 15 to 20 minutes or until cooked through.

3. Place 1 meatball in the center of each taco shell; add lettuce, cheese and drizzle with salsa.

4. Top with 2 meatballs dipped in sour cream.

5. Garnish with olives to make "eyeballs."

6. Serve and Enjoy!


.Tips.
* This is pretty versatile, add or subtract whatever ingredients you prefer.

(Source: Adapted from a Kraft Foods recipe)


Enjoy!