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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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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

Ingredients

  • 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 each: 452 calories, 21g fat (10g saturated fat), 62mg cholesterol, 1368mg sodium, 41g carbohydrate (7g sugars, 4g fiber), 23g 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


Reviews for Flatbread Tacos with Ranch Sour Cream

AVERAGE RATING
(29)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dixie knutson User ID: 1526531 225610
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!"

MY REVIEW
jksteinlage User ID: 1257090 145448
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!"

MY REVIEW
Angel182009 User ID: 6228642 172999
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
ondralee User ID: 7602934 187383
Reviewed Feb. 27, 2014

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

MY REVIEW
cmarie_1124 User ID: 5693915 172998
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
lefty11 User ID: 6163125 118373
Reviewed Mar. 4, 2013

"Fantastic!"

MY REVIEW
TessaMB User ID: 6083350 101659
Reviewed Nov. 3, 2012

"Quick, easy, and tasty!"

MY REVIEW
blhenn User ID: 5747906 127332
Reviewed Sep. 2, 2012

"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."

MY REVIEW
camcasecourtmom User ID: 5427812 187765
Reviewed Feb. 26, 2012

"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!"

MY REVIEW
Phyllis Kesler User ID: 1378574 168460
Reviewed Nov. 10, 2011

"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."

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