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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. 04, 2013 by lefty11

Fantastic!

Reviewed on Nov. 03, 2012 by TessaMB

Quick, easy, and tasty!

Reviewed on Sep. 02, 2012 by blhenn

I made these out of my "best loved recipes" cookbook and they were well received by my family. I LOVED the ranch sour cream sauce. I did make tiny changes like using low fat sour cream, but that is the only change I made. Sooo yummy and pretty easy. The beans and tomato's were really good in the taco meat, I think I may do this in all my taco meat from now on.

Reviewed on Feb. 26, 2012 by camcasecourtmom

The refrigerated biscuit dough was an excellent idea. These were a nice break from the traditional corn or flour tortillas. I will be making these again soon!

Reviewed on Nov. 10, 2011 by Phyllis Kesler

I've made this a number of times. I had fun making it with my 6 year old niece who likes to help cook. She had fun rolling out the biscuits.

Reviewed on Jul. 21, 2011 by randolph5

This has become a go to recipe. I've served it to guest many times and it is always a hit.

Reviewed on Jun. 24, 2011 by piquilting

This was a good and simple dinner to make. I substituted plain greek yogurt for the sour cream and my son loved it. He states it is fantastic as a dip for artichokes.