Show Subscription Form




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

Flatbread Tacos with Ranch Sour Cream Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

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

    Save Now >

  • 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

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.

Directions

  1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
  2. 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.
  3. 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.
  4. 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.
Originally published as Flatbread Tacos with Ranch Sour Cream in Taste of Home October/November 2009, p59

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.

Reviews for Flatbread Tacos with Ranch Sour Cream

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 9, 2014

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.

MY REVIEW
Reviewed Feb. 27, 2014

Used chicken instead of beef or turkey. Turned out fabulous!!!

MY REVIEW
Reviewed Jun. 5, 2013

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.

MY REVIEW
Reviewed Mar. 4, 2013

Fantastic!

MY REVIEW
Reviewed Nov. 3, 2012

Quick, easy, and tasty!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT