Tuesday - Flatbread Tacos

Flatbread Tacos 
from here

Flatbread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
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 recipe of flatbread
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; 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. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Flatbread

3 Minute Flat Bread

1 tube (16.3 ounces) large refrigerated buttermilk biscuits  (This is the Pillsbury Grands.  I used the buttermilk flaky layers

Roll out each biscuit into a 6-in. circle. It is important to get it to the 6 inch circle so it's the right thickness.  In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds (I did 60 seconds) on each side or until golden brown.  Yes that is right, DO NOT put any oil in the pan.  You cook them in a completely dry pan.  Makes 8 servings


These were better than I thought and very easy! I thought that the flatbread wouldn't work, but it was quick, easy and tasted so yummy. I couldn't get my rolls to make a circle so we had ovals and 6 inches wasn't to hard to make, but we also used 2 per person.