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;