Flatbread Tacos with Ranch Sour Cream
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 cup sour cream
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2 teaspoons ranch salad dressing mix
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1 teaspoon lemon juice
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1-1/2 pounds ground beef
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 envelope taco seasoning
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1 tablespoon hot pepper sauce
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1 tube (16.3 ounces) large refrigerated buttermilk biscuits
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Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
Directions
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1.
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
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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.
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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.
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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.
Nutrition Facts
1 each: 452 calories, 21g fat (10g saturated fat), 62mg cholesterol, 1368mg sodium, 41g carbohydrate (7g sugars, 4g fiber), 23g protein.
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