Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

In a large skillet over medium-high heat, cook the ground beef until it’s browned all the way through, breaking it apart with a wooden spoon as it cooks. Once it’s cooked, carefully drain off any excess grease.

Return the skillet to the heat and stir in the taco seasoning packet and 1/2 cup of water. Let it simmer for 3 to 5 minutes, stirring occasionally, until the sauce has thickened and beautifully coats the meat. Remove the skillet from the heat and set it aside to cool slightly.

Open both cans of crescent roll dough and separate the triangles. On your prepared baking sheet, arrange the triangles in a circle, with the wide ends overlapping in the center and the pointy tips facing outward.

Gently press the overlapping dough in the center to seal it together. Spoon the seasoned taco meat mixture in a ring over the wider, overlapped part of the dough.

Generously sprinkle the shredded cheese over the meat.

Bring the pointed tip of each crescent triangle up and over the filling, tucking it under the bottom of the ring on the inside. Repeat all the way around until the entire ring is enclosed.

Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the dough is a deep golden brown and cooked through.

While the ring is baking, prepare the spider. Slice the large black olive in half lengthwise for the spider’s body. Slice the smaller olives in half lengthwise, and then slice each of those halves into thin, leg-like strips.

Once the taco ring is out of the oven, let it cool for just a minute. Place the large olive half in the center of the ring or on one side. Arrange the olive "legs" around the body to create your spider. Serve warm with all your favorite taco toppings.