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Flatbread Tacos with Ranch Sour Cream Recipe

Flatbread Tacos with Ranch Sour Cream Recipe photo by Taste of Home

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“These tasty flatbread tacos, made with convenient refrigerated biscuits, are ideal for serving buffet style. Set out the toppings and let everyone make their own!” -Jennifer Eggebraaten, Bothell, Washington

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Flatbread Tacos with Ranch Sour Cream Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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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

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 nonstick 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 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Nutritional Facts 1 taco equals 452 calories, 21 g fat (10 g saturated fat), 62 mg cholesterol, 1,368 mg sodium, 41 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Flatbread Tacos with Ranch Sour Cream in Taste of Home October/November 2009, p59

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Reviews for Flatbread Tacos with Ranch Sour Cream

Flatbread Tacos with Ranch Sour Cream

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(1-7) of 7 reviews

Sort Reviews:

Reviewed on Mar. 24, 2011 by Wendy0015

Very Delicous!! Easy to make! I will make this again!

Reviewed on Nov. 18, 2010 by lorijkaspar

Definitely will make these again. I loved the biscuit flatbread.

Reviewed on Nov. 03, 2010 by techkim

I pulled out one of my older taste of home and saw this recipe and knew it would taste good. Its so easy and so yummy. I did use already made flatbread but will try the biscuits when I have more time to get dinner ready. Thanks for the great recipe!

Reviewed on Jul. 19, 2010 by cartwheels

Delicious! My kids and I loved these. Rolling out the buttermilk biscuits was a bit challenging for this beginner, but once formed they browned up easily. Look forward to making again!

Reviewed on Apr. 22, 2010 by Mrs. Howell

Delicious. My husband and I love these. We're a huge fan of tacos of all kinds.

Reviewed on Jan. 06, 2010 by The Contessa

Very good! What an idea using biscuits!

Reviewed on Oct. 24, 2009 by shipu2002

I made these tonight for last-minute guests including kids. They were so good, I think the sour cream mixture really makes it perfect. Rolling out the biscuits on a silicone pastry sheet was helpful. They brown easily in a small saute pan, and just use a large flipper. I covered with a towel to keep them warm. I only used 1 tsp. hot sauce since I wasn't sure if our kids would like it. Used lettuce and cheese on top. So delicious with a fruit salad on the side. Will be making this tasty meal again. highly recommend!