Taco night is even better when you dress your meal up as these adorable crocodiles.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 |
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces ground beef
- One 15-ounce can black beans, drained and rinsed
- 2 teaspoons chili powder
- 2/3 cup salsa
- Kosher salt
- 8 flat-bottomed taco shells
- 1/3 cup sliced black olives, plus 4 black olive slices, halved for “eyes”
- 1/3 cup sour cream
- 2/3 cup finely shredded iceberg lettuce
- 1 plum tomato, diced
- 1 avocado, peeled, pitted, thinly sliced lengthwise and halved crosswise
- 1 green bell pepper, cut into strips for 16 “legs” and 4 “tails”
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking up any clumps with a wooden spoon, until browned, 2 to 3 minutes. Lower the heat to medium and stir in the beans, chili powder, 1/4 cup of the salsa and salt to taste. Cook 2 minutes.
- Heat the taco shells according to the package directions.
- Fill the shells halfway with the beef-and-bean mixture. Top with some of the remaining salsa. Add the olives, sour cream, lettuce and tomato. Fan the avocado slices down the middle of 4 of the tacos, making sure the tips peek past the top.
- Lay 1 taco with no avocado flat on a plate for the head. Place 2 halved olive slices on top for eyes. Put an avocado-topped taco upright and perpendicular to the head for the body. Add 4 green pepper legs and 1 tail.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 553 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 15 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 50 mg |
| Sodium | 876 mg |