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Spider Taco Ring Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Spider Taco Ring is a fun and festive taco-inspired appetizer that features a delicious beef and black bean filling encased in crescent roll dough shaped like a spider with legs. Perfect for parties or Halloween gatherings, this recipe combines flavorful seasoned beef, melted cheddar cheese, and fresh toppings arranged creatively for a crowd-pleasing presentation.

Ingredients

Scale

Main 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

Dough and Assembly

  • 3 (8-oz.) cans crescent rolls

Toppings

  • 2 cups (or more) shredded lettuce
  • 3/4 cup (or more) chopped tomatoes
  • 1/4 cup (or more) sour cream
  • 2 black olives, pitted

Instructions

  1. Prepare Filling: In a large skillet over medium heat, heat the vegetable oil. Add the chopped onion, garlic, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is tender and translucent, about 4 to 5 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 4 to 5 minutes more. Drain any excess fat from the skillet.
  2. Season and Simmer: 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 heat to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened and warmed through, about 5 minutes. Remove the skillet from heat and let the filling cool slightly. Stir in the shredded cheddar cheese until evenly combined.
  3. Preheat Oven: Arrange oven racks in the upper and lower thirds of the oven. Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
  4. Form Spider Body Base: Unroll two cans of crescent rolls and separate into individual triangles. Arrange these triangles on one prepared baking sheet with all the points facing outward and the shortest sides overlapping to form an empty 6-inch circle in the center, creating a ring shape.
  5. Add Filling and Fold Dough: Spoon the cooled taco meat mixture over the overlapping portion of the crescent roll triangles, forming a ring of filling. Fold the pointed ends of the dough over the filling and tuck them underneath the ring to enclose the filling. Some filling may peek out between the strips, which is fine.
  6. Shape Spider Legs: Separate the remaining can of crescent rolls into triangles. Fold the tip of each triangle inward by 1 inch, then roll each triangle up from the longest side to create a thin rod approximately 7 inches long. Arrange these rolled triangles on the second prepared baking sheet in a wide “V” shape to resemble spider legs. Repeat with any remaining crescent rolls.
  7. Bake: Place the baking sheet with the spider body on the lower oven rack and bake for 15 to 20 minutes until the crescent rolls are golden brown and cooked through. At the same time, place the baking sheet with the spider legs on the upper oven rack and bake for 10 to 12 minutes until golden brown. Remove both from the oven and let cool slightly.
  8. Assemble and Garnish: Transfer the spider body to a serving platter. Insert four of the baked spider legs on each side of the spider body between the crescent roll strips so the legs stand upright. Fill the empty center circle of the spider body with stripes of shredded lettuce, chopped tomatoes, and sour cream. Place the black olives into the sour cream to create the spider’s eyes. Serve with additional sour cream, lettuce, and tomatoes on the side if desired.

Notes

  • For extra flavor, consider adding diced green chilies or jalapeños to the meat mixture.
  • You can substitute cheddar cheese with a Mexican cheese blend or pepper jack for a spicy kick.
  • Make sure to drain excess fat to prevent soggy dough.
  • Use a sharp knife or pizza cutter to adjust crescent roll triangles if needed for a neat fit.
  • If you prefer a vegetarian version, substitute the ground beef with a plant-based ground meat or additional beans.
  • The spider legs can be brushed with an egg wash before baking for a shiny finish.
  • This recipe can be prepared ahead; assemble and refrigerate before baking to save time.

Nutrition

  • Serving Size: 1 serving
  • Calories: 370 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 17 g
  • Cholesterol: 45 mg

Find it online: https://ovenandolive.com/spider-taco-ring-recipe/