JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Edible Tacodiles
| Edible Tacodiles | Print |
Recipe By: Alice Morrow
Edible Tacodiles
Ingredients
- 1 T. canola oil
- ½ lb. ground beef
- 1 (15-oz.) can black beans, drained and rinsed
- ½ c. salsa
- 1 T. chili powder
- Salt, black pepper
- 1 avocado, thinly sliced lengthwise, halved crosswise
- 8 flat-bottom taco shells
- ⅓ c. sliced black olives
- ½ c. sour cream
- 1 c. finely shredded lettuce
- 2-3 plum tomatoes, diced or pico de gallo
- 4 black olive slices, halved for eyes
- 1 green bell pepper, cut into 16 legs and 4 tails
Instructions
- Heat oil in large skillet.
- Add beef and cook while breaking into crumbles.
- When browned, add ¼ c. salsa, chili powder and salt and pepper to taste. Cook 2-3 minutes.
- Heat taco shells according to package directions.
- Fill shells halfway with beef filling.
- Top with olives, salsa, sour cream, lettuce and tomato.
- Fan the avocado slices down the middle of the 4 taco shells, with tips peeking out past the top.
- Fill another taco like the one above but with no avocado.
- Lay it flat on the plate for the head.
- Place 2 olive halves on top for the eyes.
- For the body, put an avocado –filled taco upright near the head.
- Add 4 green bell pepper strips for legs and one for the tail.
Notes
*****Let kids decorate like they want, just give them an idea. Put extra sour cream, salsa, etc. on the side if needed for more.
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