Flatbread Tacos with Ranch Sour Cream

Flatbread Tacos with Ranch Sour Cream

Photo by June A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup (8 oz) sour cream

  • 2

    tsp ranch salad dressing mix

  • 1

    tsp lemon juice

  • lbs ground beef

  • 1

    can (15 oz) pinto beans, rinsed and drained

  • 1

    can (14-½ 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

Directions

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.


Nutrition

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