Thursday, November 11, 2010

Flat Bread Tacos with Spicy Ranch Sour Cream

1 Cup (8 oz.) Sour Cream
2 tsp. Spicy Ranch Salad Dressing Mix
1 tsp. Lemon Juice
1 lb. Ground Beef
1 Can (15 oz.) Pinto Beans, drained & rinsed
1 Can (14 oz.) diced tomatoes, NOT drained
3 T. Taco Seasoning OR 1 envelope packet
1/8 tsp. Cayenne
1/8 tsp. Garlic Salt
5 T. Salsa
1 Tube (16.5 oz.) refrigerateed buttermilk biscuits
Shredded Cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice. Chill until serving.
2. In a large skillet, brown the beef, drain. Add the beans, tomatoes, taco seasoning, cayenne, garlic salt, and salsa. 3.Heat throughly until done with the tortillas.
4. Meanwhile, roll out each biscuit as thin as you possibly can without tearing them, real thin, and place in a small skillet over medium heat. Cook each biscuit for about 45-60 seconds on each side, until golden. Keep warm (like on a plate in the oven).
5. To serve, spread each flatbread with 2-3 Tablespoons of ranch sour cream, then top with the meat mixture, sprinkle lettuce and cheese on top.

(found recipe from:

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