Ingredients
2 tbsp. vegetable oil
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 1/2 tsp. kosher salt, divided
3/4 lb. ground beef
1 (14.5-oz.) can black beans, rinsed and drained
1/2 c. water
4 tsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 1/2 c. shredded cheddar cheese
3 (8-oz.) cans crescent rolls
2 c. (or more) shredded lettuce
3/4 c. (or more) chopped tomatoes
1/4 c. (or more) sour cream
2 black olives, pitted
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 4 to 5 minutes. Add beef and cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 5 minutes more. Drain any excess fat.Step 2Stir in beans, water, chili powder, cumin, oregano, and remaining 2 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and warmed through, about 5 minutes. Remove from heat and let cool. Stir in cheese.Step 3Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment. Step 4For the spider body, unroll 2 cans of crescent rolls and divide into triangles. Arrange triangles on one prepared sheet with all the points facing out and the shortest sides of the triangles overlapping to form an empty 6" circle in the center. Step 5Spoon cooled taco mixture over overlapping portion of rolls, creating a ring of filling. Fold pointed ends of rolls over filling and tuck under (some filling may peek out between strips; that’s okay).Step 6For the legs, separate remaining can of crescent rolls into triangles. Fold the tip of the triangle inward by 1", then roll triangles up from the longest side, creating a thin rod about 7" long. Arrange on second prepared sheet in the shape of a wide “V,” then repeat with remaining crescent rolls.Step 7Bake spider body on lower rack until golden brown and cooked through, 15 to 20 minutes. Bake spider legs on upper rack until golden brown, 10 to 12 minutes. Let cool slightly.Step 8Arrange spider body on a platter. Insert 4 legs on each side of the body between strips so they’re standing upright. Fill center of body with lettuce, tomatoes, and sour cream in stripes; stick olives in sour cream for the eyes. Serve with more sour cream, lettuce, and tomatoes alongside, if desired.
As with any taco bar, toppings are clutch. The arrangement of lettuce, sour cream, chopped tomatoes, and olives in the center of the ring complete the spider look, but don’t let that limit you. We recommend serving extra sour cream on the side, along with salsa, guacamole, and—pro tip—queso, for dunking the legs in. Crescent rolls and queso are an irresistible combo. Read on for more tips on bringing this cute and creepy critter to life. Looking for more Halloween recipes? Check out these monster truffles—they’ve already got their eyes on you. Can I make this vegetarian? Absolutely. If you’re not a fan of the meat, you can easily sub in another can of black beans. Add the beans, spices, and water to the pan as soon as the onions and garlic are cooked, let the mixture simmer for a few minutes, and you’ll be good to go. How are we making the legs? Like the spider’s body, the legs are made from crescent rolls, baked separately from the body and then arranged so they’re standing upright (just like a real spider!). Shaping them can get a little tricky, since crescent rolls are perforated in long triangle shapes: perfect for rolling to create a trademark crescent roll shape, but not so convenient for rolling into a rod of even thickness. Our suggestion? Fold the thinnest triangle point into the center by about an inch, then roll starting from the longest side. You should end up with a rod about 7" long, which you can then arrange in a wide V shape on the baking sheet. They might be slightly uneven in places, but then who’s to say that a real spider’s legs aren’t? Made this? Let us know what you think in the comments below.
