Flatbread Tacos with Ranch Sour Cream

1 cup sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 ½ pounds ground beef
1 can (15 ounce) pinto beans, rinsed and drained
1 can (14.5 ounce) diced tomatoes, undrained
1 envelope taco seasoing
1 tablespoon hot pepper sauce
1 tube (16.3 ounce) large refridgerated buttermilk biscuits
Optional Toppings:
Sliced ripe olives
shredded lettuce
chedder cheese

In a small bowl, comine 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 inch 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 3 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.

Serves: 8