Recipe

Flatbread Tacos With Ranch Sour Cream Recipe

	Pleclare / All my dishes 1 month, 1 week ago Made with convenient refrigerated biscuits,these tasty flatbread tacos are ideal for serving buffet style. Let everyone make their own. Taste of home Prep:30m Cook:30m Servings:8	Pleclare
	sour creamranch salad dressing mixlemon juiceground beefpinto beansdiced tomatoestaco seasoninghot pepper saucerefrigerated biscuits

Does this look good? Yeah! / Nope

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Ingredients

1 c sour cream

2 tsp ranch salad dressing mix

1 tsp lemon juice

1-1/2 lbs ground beef

1 can (15 oz) pinto beans,rinsed and drained

1 can (14-1/2 oz) diced tomatoes,undrained

1 envelope taco seasoning

1 Tbs hot pepper sauce

1 tube(16.3oz) large refrigerated biscuits

Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese

Directions

In small bowl,combine sour cream,dressing mix and lemon juice;chill till serving.

In large skillet cook beef over med. heat till no longer pink;drain. Add the beans,tomatoes,taco seasoning and pepper sauce;heat through.

Meanwhile,roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat,cook each biscuit for 30-60 seconds on each sideor till golden brown;keep warm.

To serve,spread each flatbread with 2 Tbs ranch sour cream;top each with 2/3 c meat mixture. sprinkle with toppings,if desired

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Comments

henrie 1 month, 1 week ago said:
Wow, this sounds extremely good, great idea for biscuits. You have my 5

hot_it_up 1 month, 1 week ago said:
Sounds different. \0

Jeff

knoxcop 1 month, 1 week ago said:
Wonderful! Can't wait to try this!--Kn0x--

ravenseyes 1 month, 1 week ago said:
This gets my high 5 - this sounds like something that once again will be on the menu for Football Sunday

tuilelaith 1 month, 1 week ago said:
Sounds great! And easy! I like that!

justjakesmom 1 month, 1 week ago said:
Hubby would like these flat bread things! Do they break when you bend them or do you just eat them topless. (I don't mean ME - LOL)

hungrybear 1 month, 1 week ago said:
A Goody

knoxcop 1 month ago said:
Back in to report on this one. It was the bread that caught my eye here--something "different" to do with tacos!

I made some alterations here. First, I mashed the beans, to make it more like "refried" and I added a layer of guacamole. So didn't really change it, per se', just upped it a bit.

We absolutely loved this recipe! I used jumbo flaky-layered biscuits--and they rolled out just fine with some flour on the board. It does only take a couple of minutes total to fry the biscuits--they do develop signature black/brown spots when cooking, just like a tortilla! They will be almost paper-thin when rolled out to a 6-7 inch circle--so watch the fry-time carefully! No need to grease the non-stick--it does the job well by just heating and flipping the dough.

This recipe is perfect for about 4 jumbo biscuit breads (small can). If you use the larger, 8 size--you will need to double on the recipe.

This one earns a solid 5 for flavor and texture. IT DOES TAKE TIME TO PREPARE---so prepping some of the ingredients/fillings/toppings early in the day will be necessary for those who are looking for a 30 minute meal. You might manage it if you're super efficient in the kitchen--but 45 minutes to an hour is more realistic for prep time.

HIGH FIVE, LeCLARE--! Thanks for posting a keeper.

--Kn0x--