Name: Beef and Black Bean Tacodiles
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
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"

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.

Beef and Black Bean Tacodiles

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