Description
This Spider Taco Ring is a fun and festive appetizer perfect for parties and gatherings. Made with flavorful ground beef, black beans, and melted cheddar cheese wrapped in crescent rolls shaped to resemble a spider, it combines savory taco flavors with a playful presentation that’s sure to impress.
Ingredients
Scale
Filling
- 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 cup water
- 4 tsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1 1/2 cups shredded cheddar cheese
Crust and Legs
- 3 (8-oz.) cans crescent rolls
Toppings and Garnish
- 2 cups shredded lettuce
- 3/4 cup chopped tomatoes
- 1/4 cup sour cream
- 2 black olives, pitted
Instructions
- Sauté Aromatics: In a large skillet over medium heat, heat the vegetable oil. Add the chopped onion, garlic, and 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the onion is tender and translucent, about 4 to 5 minutes.
- Cook Beef: Add the ground beef to the skillet and cook it, breaking it up with a wooden spoon, until browned and fully cooked through, about 4 to 5 minutes. Drain any excess fat from the skillet.
- Add Beans and Spices: Stir in the rinsed black beans, water, chili powder, ground cumin, dried oregano, and the remaining 2 teaspoons kosher salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and warmed through, about 5 minutes. Remove from heat and let cool slightly.
- Incorporate Cheese: Stir the shredded cheddar cheese into the warm taco mixture until melted and combined.
- Preheat Oven and Prepare Pans: Arrange oven racks in the upper and lower thirds of the oven and preheat to 375°. Line two baking sheets with parchment paper.
- Assemble Spider Body: Unroll two cans of crescent rolls and separate into triangles. Arrange these triangles on one prepared baking sheet in a circle with all points facing outward, overlapping the shortest sides to form an empty 6-inch circle in the center.
- Add Filling and Seal: Spoon the cooled taco mixture over the overlapping portion of the crescent roll triangles to create a ring of filling. Fold the pointed ends of the rolls over the filling and tuck under the ring to secure it. Some filling may peek through, which is fine.
- Form Spider Legs: Separate the triangles from the remaining can of crescent rolls. Fold the tip of each triangle inward by one inch, then roll them up from the longest side to create a thin rod approximately 7 inches long. Arrange these on the second baking sheet in wide “V” shapes to resemble spider legs, repeating until all triangles are used.
- Bake: Place the baking sheet with the spider body on the lower oven rack and bake for 15 to 20 minutes until golden brown and cooked through. Place the spider legs on the upper oven rack and bake for 10 to 12 minutes until golden.
- Assemble and Garnish: Let the baked spider body and legs cool slightly. Arrange the spider body on a serving platter. Insert four legs on each side between the crescent roll strips so the legs stand upright. Fill the center circle with stripes of shredded lettuce, chopped tomatoes, and sour cream. Press the black olive halves into the sour cream for eyes. Serve with extra sour cream, lettuce, and tomatoes if desired.
Notes
- Use parchment paper on baking sheets to prevent sticking and for easier cleanup.
- If you want more filling, you can add additional black beans or cheese to taste.
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- Black olives can be substituted with sliced black beans or small round vegetables for the spider’s eyes.
- Make sure the filling is cooled before assembling to prevent the crescent rolls from becoming soggy.
- Leftover spider legs make a tasty snack on their own.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
