Flatbread Tacos with Ranch Sour Cream

By suewaynes

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, ransed and drained
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 envelope taco seasoning
• 1 tablespoon hot pepper sauce
• 1 tub (16.3 oz) large refrigerated buttermilk biscuits
• Optional toppings: shredded lettuce and cheddar cheese.

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-inch 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 mixture; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.