Beef and Black Bean Tacodiles
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 553
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 45
- Dietary Fiber
- 15
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 50
- Sodium
- 876
- Total: 35 min
- Active: 35 min
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"
Directions
- 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.