Beef and Black Bean Tacodiles ​

Servings: 8

Ingredients

	2 tablespoons vegetable oil
	1 pound ground beef
	ounce one 15- can black beans, drained and rinsed
	1 1/2 tablespoons chili powder
	1 1/3 cups salsa
	kosher salt
	2/3 cup sliced black olives, plus 4 black olive slices, halved for "eyes"
	2/3 cup sour cream
	16 flat-bottomed taco shells
	1 1/3 cups finely shredded iceberg lettuce
	2 plum tomatoes, diced
	2 avocados, peeled, pitted, thinly sliced lengthwise and halved crosswise
	2 green bell pepper, cut into strips for 16 "legs" and 4 "tails"

Directions

Step 1 Heat the oil in a sizable skillet over medium-high heat. Add the beef and cook, splitting up any clumps with a wooden spoon, until browned, 2-3 3 minutes. Lower heat to medium and stir in the beans, chili powder, 1/4 cup of the salsa, and salt to taste. Cook 2 minutes.

Step 2 Heat the taco shells based on the package directions.

Step 3 Fill the shells halfway with the beef-and-bean mixture. Top with a number of the remaining salsa. Add the olives, sour cream, lettuce, and tomato. Fan the avocado slices down the center of 4 of the tacos, making sure the tips peek at the night top.

Step 4 Lay 1 taco without an avocado flat on a plate for the top. Place 2 halved olive slices at the top for eyes. Put an avocado-topped taco upright and perpendicular to the top for your body. Add 4 green pepper legs and 1 tail.