Flat Bread Tacos with Ranch Sour Cream
Compliments of Taste of Home!
Ingredients
- 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.
Directions
- 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
Facebook
Twitter
Join the Discussion