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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

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


  • 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

Nutritional Facts

1 taco equals 452 calories, 21 g fat (10 g saturated fat), 62 mg cholesterol, 1368 mg sodium, 41 g carbohydrate, 4 g fiber, 23 g protein.


  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

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Reviewed Apr. 29, 2015

"I've made this several times. It has become a family staple. All I have to say is flatbread tacos and the entire family is excited for dinner!"

Reviewed Sep. 4, 2014

"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!"

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 was so easy and fast to put together."

Reviewed Feb. 27, 2014

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

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."

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