Flatbread Tacos With Ranch Sour Cream 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 CREAM SAUCE



Flatbread Tacos With Ranch Cream Sauce image

Make and share this Flatbread Tacos With Ranch Cream Sauce recipe from Food.com.

Provided by Pinay0618

Categories     Beans

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

1 cup sour cream
2 teaspoons ranch dressing mix
1 teaspoon lemon juice
1 1/2 lbs ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (1 1/4 ounce) envelope taco seasoning
1 tablespoon hot pepper sauce
2 tubes large refrigerated biscuits (16.3oz)

Steps:

  • 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. Top with lettuce, tomato and cheese.

Nutrition Facts : Calories 611.2, Fat 34.2, SaturatedFat 15, Cholesterol 112.8, Sodium 610, Carbohydrate 39.4, Fiber 8.7, Sugar 3.5, Protein 36.7

RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA, RADISH, AND LIME



Ranch-Rubbed Carne Asada Tacos with Avocado Crema, Radish, and Lime image

Ranch-rubbed grilled steak is the star of these mouthwatering carne asada tacos served with avocado crema, radish, and lime.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 9

1 ¼ pounds flank steak
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, plus more for seasoning crema
Freshly ground black pepper, to taste
½ (8 ounce) container sour cream
1 avocado, pitted and peeled
1 tablespoon lime juice
8 tortillas, warmed
4 small radishes, sliced thinly
Lime wedges

Steps:

  • Preheat a grill or pan over medium-high heat.
  • Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
  • Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
  • Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

Nutrition Facts : Calories 424 calories, Carbohydrate 36.4 g, Cholesterol 56.5 mg, Fat 23 g, Fiber 8.6 g, Protein 22.8 g, SaturatedFat 8.5 g, Sodium 101.6 mg, Sugar 2.1 g

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