Flatbread Tacos With Ranch Cream Sauce Recipes

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FLATBREAD TACOS WITH RANCH SOUR CREAM



Flatbread Tacos with Ranch Sour Cream image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 cup 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

Steps:

  • 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.

Nutrition Facts : Calories 452 calories, Fat 21g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1368mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

FLATBREAD TACOS WITH RANCH SOUR CREAM



Flatbread Tacos with ranch sour cream image

I wud say this is my all time favorite taco ive eaten or made! Eat that Taco bell!!! :)

Provided by Jamie Clark @JmeClark

Categories     Beef

Number Of Ingredients 10

1 cup(s) 8 oz. sour cream
2 teaspoon(s) ranch salad dressing mix
1 teaspoon(s) lemon juice
1 1/2 pound(s) ground beef
1 can(s) 15oz.pinto beans,rinsed and drained
1 can(s) 14-1/2oz. dice tomatoes,undrained
1 - envelope taco seasoning mix
1 tablespoon(s) hot pepper sauce
1 - 16.3oz tube large refrigerated buttermilk biscuits
TOPPINGS:SLICED OLIVES,SHREDDED LETTUCE AND CHEDDAR CHEESE

Steps:

  • In a small bowl,combine the sour cream,dressing mix and lemon juice;chill until use.
  • In a large skillet,cook beef over medium heat until done.Add the beans,tomatoes,taco seasoning and pepper sauce;heat through.
  • Meanwhile,roll out each biscuit into a 6 inch 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.
  • Spread each flatbread with 2 tablespoons ranch sour cream;top wiach with meat mixture.Sprinkle with remaining topppings! WALAA!!

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