Beef and Black Bean Tacodiles

Taco night is even better when you dress your meal up as these adorable crocodiles.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4
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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

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"

Directions

  1. 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.
  2. Heat the taco shells according to the package directions.
  3. 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.
  4. 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.