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Flatbread Tacos with Ranch Sour Cream

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Rate this recipe 4.6/5 (5 Votes)
Flatbread Tacos with Ranch Sour Cream 1 Picture

Ingredients

  • 1 cup (8 oz) sour cream
  • 2 tsp ranch salad dressing mix
  • 1 tsp lemon juice
  • 1 1/2 lbs ground beef
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 envelope taco seasoning mix
  • 1 tbsp hot pepper sauce
  • 1 tube (16.3 oz) large refrigerated buttermilk biscuits
  • Optional toppings: sliced ripe olives, shredded lettuce and cheddar cheese

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6-in circle. In a small non-stick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 tbsp ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.

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