Wednesday, October 20, 2010

Flat Bread Tacos

This is definitely a family favorite! Even Gracie loves them!

Flat Bread Tacos

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 can Pillsbury Grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

1. In a small bowl, combine the sour cream, dressing mix; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. Take the biscuits and roll each one out until they are about 5x5. You don't need to spray your pan or anything, just put it on a med low head and throw the biscuit on. Keep a close eye on it because it will brown quickly, flip it over and cook the other side and wah lah!
4. To serve, spread each biscuit with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

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