Ingredients (serves 8)
8 hard taco shells, warmed
1 pound lean ground beef
8 ounces taco sauce or your choice
1 red bell pepper
1 cup sour cream
2 tablespoons ketchup
Hot sauce, to taste
1 cup grated sharp cheddar cheese
1 1/2 cups shredded lettuce
Pitted black olives, sliced
1. Brown the meat until no pink remains. Drain on paper towels, and return to pan. Add the taco sauce and heat through. Keep warm.
2. Cut the red pepper into small triangles, about 1/2 inch on each side.
3. Combine the sour cream with the ketchup and add hot sauce to taste. Transfer to a squeeze bottle.
4. Assemble the tacos; divide the meat among the taco shells and follow with the cheese, tomatoes, and lettuce. The taco shells should be quite full. Squeeze a line of sour cream at the back edge of each taco above the lettuce.
Set the red pepper "teeth" into the sour cream, which will hold it in place. Place two black olive sliced above the red pepper teeth for the eyes. Serve immediately.
Recipe provided by Hollywood culinary consultant Susan Spungen. Susan teams up with the creators of Sony Pictures Animation's "Cloudy With A Chance of Meatballs 2" to design the perfect family friendly Big Game Buffet.
Copyright 2014 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.