Friday, November 11, 2011

Flatbread Tacos with Ranch Sour Cream

I got behind on posting recipes again - so there will be a LOT! Enjoy!! :)
We both really liked these. The only thing I changed from the original recipe - is that instead of using the refrigerator biscuits for the flatbread, I actually bought whole wheat flatbread pitas. We both REALLY like them (we use them a lot for pizzas - which are delightful!) - so I figured I might as well make them with real flatbread. :) I'm sure they'd be really good with the biscuits as well, and I might try them that way the next time I make them!

Flatbread Tacos with Ranch Sour Cream
recipe from: Taste of Home

  • 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.

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