Flatbread Tacos with Ranch Sour Cream
Shelly
ingredients
- 8 oz. sour cream
- 2 tsp. ranch salad dressing mix
- 1 tsp. lemon juice
- 1 1/2 lbs. ground beef
- 15 oz. pinto beans, rinsed and drained
- 1 env. taco seasoning
- 1 Tbsp. hot pepper sauce
- 16 oz. large refrigerated buttermilk biscuits
- black olives
- shredded lettuce
- cheddar cheese
directions
- 1
In a small bowl combine sour cream, dressing mix and lemon juice; chill until serving.
- 2
In large skillet, cook beef over medium heat until done; drain. Add the beans, taco seasoning and hot sauce; heat through.
- 3
Meanwhile, roll out each biscuit into a 6" circle. In a small skillet over medium heat, cook each biscuit for 30-60 seconds on each side until golden brown; keep warm.
- 4
To serve, spread each flatbread with sour cream sauce and top with meat mixture and garnish with toppings.
Source: Shelly
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