- 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
- 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.
Reviews for Flatbread Tacos with Ranch Sour Cream
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"Excellent! My husband said he would rather have tacos like this than the usual way I fix soft tacos (which is just meat and a packet of taco seasoning, along with using a flour tortilla). The diced tomatoes and beans really add to it and also provided that extra filling, so you end up with plenty. And I loved the biscuits as the shell (I used "Grands")! I did cut back just a little on the hot sauce, but that is just preference. I also added more ranch dressing than what was called for in the sour cream, as we love ranch! This is a keeper for sure!"
"These were great and I love the idea of making biscuits into flatbread. They were so moist! I recommend the to anyone.it was so easy and fast to put together."
"Used chicken instead of beef or turkey. Turned out fabulous!!!"
"This recipe is easy & delicious. We liked the change of pace to the typical taco & the biscuit makes this almost like comfort food. We ate them open face with forks instead of folding."