Flatbread Tacos with Ranch Sour Cream |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
âThese tasty flatbread tacos, made with convenient refrigerated biscuits, are ideal for serving buffet style. Set out the toppings and let everyone make their own!â -Jennifer Eggebraaten, Bothell, Washington Ingredients:
1 cup (8 ounces) sour cream |
2 teaspoons ranch salad dressing mix |
1 teaspoon lemon juice |
1-1/2 pounds ground beef |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 envelope taco seasoning |
1 tablespoon hot pepper sauce |
1 tube (16.3 ounces) large refrigerated buttermilk biscuits |
optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese |
Directions:
1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
2. 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.
3. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
4. To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
|
|