Flat Bread Tacos Recipe

Flat Bread Tacos with Ranch Sour Cream

Compliments of Taste of Home!


  • 1 c. sour cream (8 ounces)
  • 2 t. ranch salad dressing mix (i.e. Hidden Valley packets)
  • 1 t. lemon juice
  • 1 ½ lbs. ground beef
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 can (14 ½  oz.) diced tomatoes, undrained
  • 1 envelope taco seasoning
  • 1 T. hot pepper sauce
  • 1 tube (16.3 oz.) large, refrigerated buttermilk biscuits

Optional toppings:  chopped olives, scallions, avocado, cheddar cheese, shredded lettuce.


  • In a small bowl, combine 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” circle.  In a small, non-stick skillet, over medium heat, cook each biscuit for 30 – 60 seconds on each side until golden brown.  Keep warm.
  • To serve:  spread each flatbread with 2 T. ranch sour cream and top with 2/3 c. meat mixture.  Add toppings as desired.

From:  Taste of Home, Oct/Nov 2009

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