Flatbread Tacos with Ranch Sour Cream
1 cup sour cream
2 teaspoon ranch salad dressing mix
1 teaspoon 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
1 envelope taco seasoning
1 Tablespoon hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits
Optional Toppings: sliced ripe olives, shredded lettuce, cheddar cheese
In small bowl, combine sour cream, dressing mix and lemon juice; chill until serving.
In large skillet cook beef over medium. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
(Richard working for his supper)In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
( How Richard ate his)Pin It