Heat a skillet over medium heat and add the ground meat, breaking it apart with a spatula as it cooks. Cook until browned and fragrant, about 8 minutes.
Add cumin, chili powder, smoked paprika, and a pinch of salt and pepper to the meat. Stir well and cook for another 2 minutes until spices are fragrant and evenly coated.
While the meat cooks, shape the tortillas into small ghost or pumpkin shapes using cookie cutters or a sharp knife. Lightly toast them in a skillet or oven until slightly crispy and golden around the edges.
Once cooked, transfer the meat to a mixing bowl and stir in the shredded cheese until it begins to melt slightly.
Prepare the toppings by slicing bell peppers and black olives into spooky shapes—like flames or eyes—and set them aside.
Spread the prepared meat mixture into each shaped tortilla, filling them generously.
Top each filled shell with slices of bell peppers, olives, and a dollop of the black-food-colored sour cream for a ghostly swirl.
Arrange the completed haunted tacos on a serving platter, garnishing with extra olives or peppers for a more spooky look.
Let the tacos sit for a minute to allow the cheese to set slightly, making them easier to handle.
Serve immediately and enjoy the playful, spooky feast while the shells are crispy and the fillings are melty.
