Spider Taco Ring Delight (Print-Friendly Version)
A crescent roll ring filled with savory spiced beef, cheese, and topped with fresh lettuce, tomatoes, and olives.
# Ingredients:
→ Filling
01 -
2 tablespoons vegetable oil
02 -
1 yellow onion, chopped
03 -
3 cloves garlic, finely chopped
04 -
2 1/2 teaspoons kosher salt, divided
05 -
3/4 pound ground beef
06 -
1 (14.5-ounce) can black beans, rinsed and drained
07 -
1/2 cup water
08 -
4 teaspoons chili powder
09 -
1 tablespoon ground cumin
10 -
1 teaspoon dried oregano
11 -
1 1/2 cups shredded cheddar cheese
→ Crescent Rolls and Toppings
12 -
3 (8-ounce) cans crescent rolls
13 -
2 cups shredded lettuce
14 -
3/4 cup chopped tomatoes
15 -
1/4 cup sour cream
16 -
2 black olives, pitted
# Steps:
01 -
Heat vegetable oil in a large skillet over medium heat. Add chopped onion, garlic, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are tender, about 4 to 5 minutes. Add ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 4 to 5 minutes more. Drain any excess fat.
02 -
Stir in black beans, water, chili powder, cumin, oregano, and remaining 2 teaspoons kosher salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until mixture is slightly thickened and heated through, about 5 minutes. Remove from heat and let cool slightly. Fold in shredded cheddar cheese.
03 -
Position oven racks in upper and lower thirds and preheat oven to 375°F. Line two baking sheets with parchment paper.
04 -
Unroll two cans of crescent rolls and separate into triangles. Arrange triangles on one prepared baking sheet with points facing outward, overlapping the shortest sides to form a 6-inch empty circle in the center.
05 -
Spoon the cooled taco mixture over the overlapping part of the crescent triangles, creating a ring of filling. Fold the pointed ends over the filling and tuck under the base to enclose, allowing some filling to peek through.
06 -
Take triangles from the remaining can of crescent rolls. Fold the thin tip of each triangle inward by about 1 inch, then roll up from the longest side to form rods approximately 7 inches long. Arrange rods on the second baking sheet in a wide “V” shape.
07 -
Place the spider body on the lower oven rack and bake until golden brown and cooked through, about 15 to 20 minutes. Simultaneously, bake the spider legs on the upper rack until golden, approximately 10 to 12 minutes. Remove from oven and let cool slightly.
08 -
Transfer the baked body to a serving platter. Insert four legs upright between crescent roll strips on each side of the body. Fill the center cavity with shredded lettuce, chopped tomatoes, and sour cream arranged in stripes. Place black olives into sour cream to resemble eyes. Serve additional sour cream, lettuce, and tomatoes alongside if desired.
# Notes & Tips:
01 -
Folding the crescent roll triangle tips inward before rolling ensures even thickness for the legs. The filling may peek out; this adds to the rustic aesthetic.
02 -
For a vegetarian option, substitute the ground beef with an additional can of black beans, adding spices and water after cooking onions and garlic.
03 -
Serving with queso dip enhances the enjoyment of crescent roll legs.