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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
This recipe is:
Contest Winning
Quick
With Johnsonville Italian Sausage.
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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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!
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