Thursday, November 11, 2010

Flat Bread Tacos

1 C sour cream
2 -3  tsps taco seasoning mix
1 lb. ground beef
1 pkg  taco seasoning (season to taste)
1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

1. With your hand or a rolling pin press out each biscuit into a 6-in. circle.  You want a nice even thickness. 
 2. In a  nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown.  This is a “dry fry”  Do not use any type of grease, oil, butter etc.  
3.You cook them in a completely dry pan.

4.In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)
5. In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. 
6. Add in the taco seasong and cook according to the directions on the back of the package.
7. To serve, spread each flatbread with 2 tablespoons  sour cream mixture then top each with meat mixture. Add toppings if desired.
(Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese)

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