Categories: Mexican, Sandwiches, Tacos

Ingredients

• 1 cup (8 ounces) BREAKSTONE'S® 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

Directions

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.

2. 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.

3. 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.

4. To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.

Email to a friend | Print this recipe | Back