Spider Taco Ring

This spooky spider taco ring is a fun and delicious Halloween centerpiece that's sure to impress.

75 min Serves 8 serving(s) Medium Latin American Cuisine

Our own summary of the original by Taylor Ann Spencer — the full post and photos live at delish.com.

This Halloween-themed taco ring features a savory beef and black bean filling baked inside a crescent roll spider body, with crispy dough legs. It's topped with lettuce, tomatoes, sour cream, and olive eyes for a creepy-cute presentation. Perfect for parties, it serves as both a main dish and a festive decoration.

Directions

Warm vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and 1/2 teaspoon salt. Cook, stirring now and then, until the onion is soft, about 5 to 7 minutes. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, 4 to 5 more minutes.

Stir in the rinsed black beans, water, chili powder, cumin, dried oregano, and the remaining 2 teaspoons salt. Increase heat to medium-high and bring to a boil. Then reduce heat to medium-low and let it simmer, stirring occasionally, until the mixture thickens slightly and is heated through, roughly 5 minutes. Take the skillet off the heat and allow the filling to cool. Once cooled, mix in the shredded cheddar cheese.

Position oven racks in the upper and lower thirds and preheat the oven to 375°F. Line two baking sheets with parchment paper.

To form the spider body, unroll two cans of crescent rolls and separate them into triangles. On one prepared baking sheet, arrange the triangles with all points facing outward and the shortest sides overlapping to create an empty 6-inch circle in the center.

Spoon the cooled taco mixture over the overlapping parts of the dough, forming a ring of filling. Fold the pointed ends of the dough over the filling and tuck them underneath. It's fine if some filling shows between the dough strips.

For the spider legs, separate the remaining can of crescent rolls into triangles. Fold the tip of each triangle inward by about 1 inch, then roll the triangle up starting from the longest side to create a thin rod roughly 7 inches long. Place each rod on the second prepared baking sheet, shaping it into a wide "V." Repeat with all triangles.

Bake the spider body on the lower oven rack until golden brown and cooked through, 15 to 20 minutes. Bake the spider legs on the upper rack until golden brown, 10 to 12 minutes. Let both cool slightly.

Place the spider body on a serving platter. Insert 4 legs into each side of the body between the dough strips so they stand upright. Fill the center of the body with stripes of shredded lettuce, chopped tomatoes, and sour cream. Stick the pitted black olives into the sour cream to form eyes. Serve with extra sour cream, lettuce, and tomatoes on the side if desired.