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Edible Tacodiles!

Edible Tacodiles!

Edible Tacodiles!
Edible Tacodiles!
Edible Tacodiles!
Recipe By:
Edible Tacodiles!
  • 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
  1. Heat oil in large skillet.
  2. Add beef and cook while breaking into crumbles.
  3. When browned, add ¼ c. salsa, chili powder and salt and pepper to taste. Cook 2-3 minutes.
  4. Heat taco shells according to package directions.
  5. Fill shells halfway with beef filling.
  6. Top with olives, salsa, sour cream, lettuce and tomato.
  7. Fan the avocado slices down the middle of the 4 taco shells, with tips peeking out past the top.
  8. Fill another taco like the one above but with no avocado.
  9. Lay it flat on the plate for the head.
  10. Place 2 olive halves on top for the eyes.
  11. For the body, put an avocado –filled taco upright near the head.
  12. Add 4 green bell pepper strips for legs and one for the tail.

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