Flatbread Tacos with Ranch Sour Cream

Ingredients

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

Directions

• Step 1
  In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
• Step 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.
• Step 3
  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.
• Step 4
  To serve, spread each flatbread with 3 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.

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