Flatbread Tacos with Ranch Sour Cream
By june
Rate this recipe
4.6/5
(5 Votes)
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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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